Suggested wines:

Chenin Reserve - Ken Forrester (code SAQ: 11093126)

Chardonnay - Château la Ragotière (code SAQ: 10690501)

Pinot Gris - Nyakas (code SAQ: 10800933)

1/4 cup pine nuts
1/4 cup rose tea leaves (available from specialty tea stores or substitute with rose hip tea with a handful of unsprayed
rose petals added)
1 cup boiling water
extra virgin olive oil, for cooking
2 golden shallots, very thinly sliced
1 tablespoon dried currants
1 tablespoon sultanas
juice of 1 large lemon
1 teaspoon caster sugar
4 wide strips orange zest, removed
with a potato peeler
3 teaspoons ras el hanout (Moroccan
spice blend available from specialty
food stores) or ground cinnamon
1/3 cup plain flour
sea salt and freshly ground black pepper
4x160g ocean trout or salmon fillets,
skin removed and pin-boned
unsprayed rose petals and thinly sliced
mint (optional), to serve

serves 4

. Preheat fan-forced oven to 180 C (350 F)
. Place pine nuts on a baking tray and roast for 5 minutes or until golden.
Set aside.
. Combine rose tea with boiling water and set aside to steep for 5 minutes
. Heat a splash of olive oil in a saucepan over medium heat, then fry shallots
for 5-7 minutes or until translucent. Strain tea, then pour half over the cur-
rants and sultanas and leave them to plump. Pour the other half over the
shallots. Add currants, sultanas, lemon juice, sugar and orange rind to
shallot mixture and bring to the boil. Simmer over low heat for 3 minutes.
. Mix ras el hanout with flour and season with salt and pepper .Heat a splash
of olive oil in a frying pan over a medium heat, then lightly dust fish with flour
mixture, shaking to remove excess. Cook fish fillets briefly in the frying pan
on both sides until golden, then transfer to a baking dish. Pour over the rose
tea liquid and bake fish for 4-6 minutes or until cooked through (the exact time
will depend on the thickness of the fillets)
. Divide fish between 4 plates, then spoon a little poaching liquid over and scatter
with roasted pine nuts. Drizzle with olive oil and finish off with rose petals and mint,
if you like and serve immediately.