Citrus and a little spice
Fish is always a light refreshing option compared to meat. When served for lunch or dinner, it satisfies hunger without leaving the diner needing a post-dining nap. so this Orange Fennel Trout with Harissa Aioli is this summer’s favourite light dish.
Orange Fennel Salad with Pearl Barely
Pearl barley’s extremely satisfying fluffy-whilst-chewy texture ‘beefs’ up the citrus orange fennel salad, ensuring you won’t remain hungry after eating. Drenched in an orange-ginger vinaigrette, the overall taste and feeling is one of goodness and warm sunny days.
Harissa Aioli
Because no dish on Flaevor is really complete without a touch of spice, harissa is blended into homemade aioli giving a much-needed kick to the palette. If you are not in the mood for making your own aioli, check the notes section on the recipe card for how to make a super fast and easy ‘cheats aioli’.
Want to make your own Harissa powder? Click here for the recipe
If you liked this recipe you may also be interested in:
Orange Fennel Trout with Harissa Aioli
Ingredients
- 2 trout fillets
- ¼ cup pearl barley
- 1 small-medium orange
- 1 small fennel bulb
- Small handful of dill
- Handful of parsley
Vinaigrette
- 2 tbsp orange juice
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 tbsp honey
- 1 tsp grated fresh ginger
- 1/2 teaspoon salt
- Harissa Aioli or see recipe notes for ‘Cheats Aioli’
- ½ tsp garlic powder
- 1 large egg yolk
- 1 tbsp fresh lemon juice
- ½ tsp dijon mustard
- 120 ml vegetable or rapeseed oil
- ½ tsp harissa powder
- 1 tsp cold water
- Salt & Pepper
Instructions
- Using a small saucepan, bring salted water to a boil and add the pearl barley. Cook uncovered on a medium boil for 25 – 30 minutes or until perfectly al dente.
- Harissa Aioli: place egg yolk and garlic powder in a small bowl and whisk until creamy. Add mustard, lemon juice and harissa. Whisk again until combined. Add small amounts of oil, whisking in between to ensure the aioli emulsifies. Continue this method until all the oil is gone and you have a thick creamy aioli. Season with salt and pepper as desired. Place in the fridge until needed.
- Place all vinaigrette ingredients in a small jar and shake to combine.
- Remove skin from the orange, cut in half and then cut it into segments. Using a mandolin or sharp knife, slice the fennel very thin. Pick the leaves from the parsley and remove dill fonds. Place all ingredients in a bowl and refrigerate until needed.
- 10 minutes before the pearl barley has finished cooking, heat a non-stick frying pan with oil to medium-high heat. Season fish on both sides with salt and when the oil is hot place the fish skin side down into the pan. Cooking until skin has become very crispy and the heat has risen upward to the top to the fillet. Before removing, flip the fish over and cook for 10 seconds on the top side. Remove from pan and allow fish to sit whilst you prepare the salad.
- Drain pearl barley and rinse under cold water. Shake off all excess water and add to the orange fennel salad. Add sufficient vinaigrette to the salad and toss until nicely coated. Add a little salt if needed.
- Plate up: Place fish on a large plate and sprinkle with salt and black sesame seeds. Layer salad alongside fish and on the other side a nice big spoonful of harissa aioli. Enjoy!
Notes
- Not in the mood for making aioli from scratch? Then try this cheats version:
- 4 heaped tablespoons of quality mayonnaise
- 1/2 tsp powdered aioli
