1 pound trout
½ cup flour
1 tablespoon Evermill harissa mix
1 small clove garlic
½ teaspoon kosher salt
1 cup toasted walnuts or other nut
1 cup chopped parsley
¼ cup chopped mint
2 teaspoon red pepper flakes
¼ cup extra-virgin olive oil
2 tablespoon vinegar
1 teaspoon orange blossom water, optional
1 tablespoon water
Rinse and pat trout dry. Salt trout with kosher salt.
Mix flour, harissa mix and 2 teaspoons of kosher salt. Dredge trout in the spiced flour and leave out to temper while you make your sauce.
Juice only half of the lemon. Grate garlic with a microplane or chop fine and make a paste out of it. Add galic and salt to the lemon juice, let it sit while you continue preparing the other ingredients.
Cut the remaining half lemon in half again and slice thinly, skin on.
Chop walnuts and mix with the parsley, mint, pepper flakes, olive oil, vinegar, orange blossom water, water, lemon slices and the lemon-garlic mixture. Mix well. Taste and adjust salt if necessary.
Warm a large non-stick pan on medium heat for 1-2 minutes. Add trout skin down. Press fish down if it curls up. Once toasty on the skin side, flip and cook for an additional minute.