For the poaching liquid, combine the tea leaves with 3 cups (750ml) hot water and stand for 5 minutes. Strain into a jug, then add currants and sultanas and leave to soak for 2 minutes. Meanwhile, heat the oil in a frypan over low heat and cook eschalot, stirring, for 2-3 minutes until soft. Add the sultana mixture, lemon juice, sugar and orange rind to the pan. Bring to the boil, then simmer over medium-low heat for 2-3 minutes.
Meanwhile, mix the ras el hanout into the flour and season with sea salt and pepper. Heat the olive oil in a large frypan over medium heat. Coat the fish fillets in the seasoned flour, then shake off the excess and pan-fry for 1 minute on each side to seal. Place fillets in a single layer in a snug-fitting ovenproof dish, then pour over the warm poaching liquid and bake for about 8 minutes (depending on thickness of the fish) until just cooked through.
Serve the ocean trout on couscous, drizzled with the poaching liquid and sprinkled with pine nuts and rose petals if desired.
