Wild Hibiscus Savoury Recipe

Glazed Trout with Champagne and Lemon Couscous "Risotto"

© Mary Luz Mejia

Feb 12, 2009

If you thought that the wonderfully exotic Wild Hibiscus in syrup flowers were for sweet treats or elegant cocktails only, you’d be forgetting the world of savoury possibilities. The following recipe was developed by Australian Food & Wine Ambassador, cookbook author and broadcaster Sally James and is perfect for a special occasion or any day that you feel like celebrating. Don’t forget to click here to get a gorgeous Wild Hibiscus cocktail recipe to start your dinner party off beautifully.

Wild Hibiscus Glazed Ocean Trout with Champagne and Lemon Couscous “Risotto”, Pickled Cucumber - Recipe Courtesy of Sally James

Serves 6

INGREDIENTS:

To Make the Hibiscus Glaze

• 1 jar Wild Hibiscus Flowers In Syrup*
• 1 cup red wine
• 1 tablespoon red wine vinegar
• 1 tablespoon Bush Tomato Chutney
• 1 tablespoon olive oil
• 1 leek, white part only cleaned and sliced
• 1 cup Israeli (pearl) cous cous
• 1 cup Yarrabank sparkling wine
• 1 cup water or stock
• grated zest and juice of 1 lemon
• salt, to taste

To Make the Pickled Cucumber

• 1 English cucumber
• 2 tablespoons rice wine vinegar
• pinch of sugar
• pinch of salt lmon

To Make the Fish:

• 6, 1 ½ inch thick slices Ocean Trout, skin and bones removed (or use Steelhead)
• 2 tablespoons Murray River Lake Salt (Food Trends Note: or Sea Salt)
• 2 teaspoons Australian Mountain Pepper (Food Trends Note: or freshly ground black pepper)
• 2 tablespoons olive oil
• To finish, Crème Fraiche, lemon zest and chopped dill

Method:

1. To make the glaze, simmer ½ cup of the syrup, the wine and vinegar in a small saucepan over a medium/low heat until reduced to a thin glaze.
2. Separate 6 of the flowers into petals and add to the hot glaze, cover and turn off heat.
3. Just before serving, whisk in the chutney.

1. For the cous cous, heat the oil in a large saucepan over medium heat, add the leek and sauté for 1 minute, just to soften, not brown.
2. Add the cous cous and cook a minute further.
3. Add the sparkling wine and bring to the boil, reduce heat and cook, stirring occasionally, until nearly all liquid is absorbed.
4. Add the water and simmer until cous cous is just tender.
5. Remove from heat, add the lemon zest and juice and fluff with a fork. Cover and set aside.

1. To prepare the cucumber, using the shredding attachment of a mandolin, julienne the cucumber, by running it through lengthwise.
2. Gently warm the vinegar, salt and sugar in a saucepan or microwave until just dissolved, pour over the cucumber.
3. Allow to “pickle” at room temperature. Just before serving, drain well.

• To finish the dish, roll the trout slices into pinwheels and tie around outside with butcher’s string.
• Generously brush the top with Hibiscus syrup and dust with the salt and pepper.
• Heat the oil in an ovenproof pan over high heat, add the trout, glazed side up and cook just until a brown crust forms on the base, 1 minute.
• Transfer to a preheated 350F oven and bake until medium rare, about 8-10 minutes, depending on thickness of fish. Remove string.
• Fill 6 flowers with combined crème fraiche, lemon zest and dill to taste.
• Spoon the cous cous into a round on plates, using a ring mold if desired, top with the trout.
• Twist the cucumber into nests with a fork and place on the salmon.
• Carefully nestle a filled flower into the cucumber, then spoon the glaze around the dish, with a little drizzled on top.

Glazed Trout

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