Recipe: Galata Trout Rolls with Tahini Sauce and Pomegranate Seeds
4 toasted baguettes, halved and sliced down the middle
4 Galata trout fillets, pin bones removed
4 tbsp olive oil
⅓ cup chopped red onion
1 small tomato, diced
The grated zest of 1 lemon
The seeds from ½ pomegranate
Salt and pepper to taste
FOR THE TAHINI SAUCE
⅔ cup tahini paste
⅔ cup water
6 tbsp lemon juice
2 cloves garlic, crushed
½ tsp salt
1 Preheat the oven to 175C. Set the trout on a foil-lined baking sheet skin side down. Season with salt and pepper and drizzle with olive oil.
2 Bake the trout for 12 to 15 minutes or until it is almost completely firm to the touch and flakes when poked with a fork. Once baked, remove the skin from the fillet and set aside to cool to room temperature.
3 To make the tahini sauce, thoroughly whisk together the tahini paste, water, lemon juice, garlic and salt in a bowl. The mixture should be creamy and smooth.
4 In a food processor, combine all the ingredients except the parsley, and process until smooth. Add more water if needed. Add the parsley and turn the machine on for a few seconds.
5 Using two forks, flake the trout in a bowl. Add the onion, tomato and half of the tahini sauce recipe. Mix gently to avoid mashing the trout. Garnish with chopped parsley, lemon zest and pomegranate seeds.
6 Spoon the mixture generously into the baguette rolls. Serve with a small bowl of the remaining tahini sauce for dipping.