30 minutes
4 serves
hard
Place yoghurt in a square of muslin cloth and hang overnight to thicken. In a bowl combine the yogurt with the lemon juice, mix well and refrigerate
Remove the chorizo filling from the sausage and place into a bowl. Add 2tbs each of the carrots, water chestnuts and chives. Mix well.
To assemble the dumplings lay out the wonton skins and place a small amount of the chorizo mixture onto the center.
Wet the edges and place a second wonton skin on top and gently push down around the edges to seal the dumpling whilst making sure to remove any trapped air pockets.
Place the Coral Trout in a steamer skin side up.
In a separate steamer place your dumplings.
Over a wok of boiling water place the steamers with the dumplings first then the fish steamer on top. Cover with a lid and steam for 4 to 5 minutes
In a soup bowl place a small ladle of hot chicken consumé and place the dumpling in the center of the bowl.
Gently rest the Corel Trout on the dumpling and top with a small amount of lemon yoghurt.
Drizzle 30ml Moro Frutal Extra Virgin Olive Oil around the dumpling .
This will impart a rich olive oil flavour to the dish and will balance the rich chorizo dumpling.
Return the beef to the sauce and add the raisins and simmer on low heat until ready to serve.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
