Kataifi Wrapped Moroccan Spiced Sea Trout

Maria Elia serves trout with a wrapping of crisp kataifi pastry alongside zippy ginger raita and a fabulous endive salad
By Maria Elia
Kataifi Wrapped Moroccan Spiced Sea Trout
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 50 minutes
  • Effort: easy


For the ginger and apple raita

  • 6 tbsp Greek yogurt
  • 4 cm cucumber, peeled, seeds removed and diced
  • 1 Granny Smith apple
  • 3 cm piece ginger, grated
  • pinch ground cumin
  • pinch garam masala
  • 1 lime, juice only
  • 2 tbsp chopped coriander
  • sea salt, to taste

For the Moroccan spice mix

  • 2 tsp ground coriander
  • 4 tsp ground cumin
  • 2 tsp turmeric
  • 2 tsp paprika
  • 1 bunch coriander, finely chopped
  • 2 cloves garlic, crushed
  • 2 cm piece ginger, grated
  • 1.5 tbsp mango chutney
  • 3 tsp sea salt

For the fish

  • 6x150 g fillets sea trout, skinned and pinboned
  • 300 g large spinach leaves, stalks removed and blanched
  • 1 packet kataifi pastry
  • 30 g unsalted butter, melted

For the salad dressing

  • 1 tbsp lemon juice
  • 1 tbsp chardonnay vinegar
  • 4 tbsp olive oil

For the salad

  • 1 white endive, finely sliced
  • 1 bulb fennel, finely sliced
  • 4 medjool dates, stone removed and shredded
  • 3 tbsp mint leaves, torn
  • 3 tbsp coriander leaves, torn
  • 1/2 bunch watercress, picked


1. Mix all the ingredients for the ginger and apple raita together and season with sea salt. This is best made at least 20 minutes before eating in order to allow the flavours to develop.

2. To make the spice mix, place the dried spices into a frying pan over a medum heat and toast gently until fragrant.

3. Remove from the heat and stir in the coriander, garlic, ginger, chutney and salt. Set aside

4. Preheat the oven to 180C/gas 4. Cut each sea trout fillet in half lenghways. Spread some spice mix over each piece of fish and and wrap in spinach leaves.

5. Brush the fish with butter and roll each in kataifi pastry, sealing well.

6. Heat a little butter in a frying pan and fry for 2-3 minutes on each side , until golden. Transfer to the oven and bake for 8 minutes.

7. Whisk the dressing ingredients together.

8. Combine all the salad ingredients together in a bowl and toss with the dressing.

9. Serve the fish hot, with the ginger raita and endive salad.

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