Ras el Hanout Ocean Trout Poached in Rose-Petal Tea

INGREDIENTS 1 tablespoon ras el hanout or ground cinnamon 1/2 cup (75g) plain flour 2 tablespoons extra virgin olive oil 4 x 160g skinless ocean trout fillets, pin-boned Pistachio and herb couscous, to serve 3 tablespoons pine nuts, toasted Edible rose petals (optional), to decorate POACHING LIQUID 2 tablespoons loose-leaf rose-petal tea 1 tablespoon currants … Read more