- 2 T smoked paprika
- 2 T sumac
- 1 T Worcestershire sauce
- 1 dried chilli, chopped
- ¼ cup olive oil
- 4 x 250 g packs Woolworths lightly smoked rainbow trout
- 3 T currants
- honey, to taste
- 150 g butter, softened
- 300 g Brussels sprouts, blanched
- 1 lemon, juiced
- watercress, for serving
- pink peppercorns, for serving
Preheat the oven to 180°C. Make a paste using the paprika, sumac, Worcestershire sauce, chilli and 2 T olive oil.
Place the trout on a baking tray, rub with the paste, then bake for 8–10 minutes, or until cooked to your liking.
Heat the currants and honey in a pan for 2 minutes. Remove from the heat and fold into the butter. Set aside to serve with the fish.
Meanwhile, cut the bottoms off the Brussels sprouts and separate the petals. Toss in the lemon juice to serve with watercress and a sprinkle of pink peppercorns.
Serve with the fish and currant butter.
Cooks note: Save time by blanching the Brussels sprouts and making the paste and dressing in advance. All you have to do is bake the trout 10 minutes before serving, then quickly assemble the dish.