Fusion Trout

The Swan Whisperer wanted trout for his supper yesterday (Sunday), and I was wondering how to serve it, as there are so very many ways of cooking and serving trout.  So yesterday and today (it was a large trout) we had it, first with a Chinese-style stir-fry and then with a Moroccan-style couscous.  And I cooked the trout "à la Meunière", which is French..... 
1) The Trout

1 large trout, defrosted if frozen
A little milk
2 tbs flour, seasoned to taste

Dip the trout in milk, and then in the flour.  Fry in butter in a covered pan for about 7-8 minutes each side, or until cooked through.

2. The Stir-fry

 ½ cup (125 ml by volume) rice
1 cup (250 ml) boiling water, possibly with a Stock Pot.  I wanted to use a fish one, but found I had none, so used a vegetable one instead.
1 onion, finely chopped
1 clove garlic, crushed
1 courgette, chopped
1/3 pack beansprouts (which I happened to have)
(You can use whatever vegetables you like here - peas and broad beans work well.  The onion is pretty much mandatory, but apart from that....)
1 egg
Soya sauce

Chinese stir-fries traditionally contain crushed ginger and garlic, and chopped chillis, and are seasoned with 5-spice, but I didn't what to overwhelm the trout, so left out the ginger and chillis, and didn't fancy the 5-spice, so used Lidl's "Stir-fry seasoning", which I'm not sure what it contains but is very nice.

Put the rice in the boiling water or stock, bring back to the boil, cover, turn the heat down to the bare minimum, and leave undisturbed for 15 minutes (40-45 minutes if it's brown rice).  Meanwhile prepare the vegetables (and cook the trout), and stir-fry them for about 5 minutes.  Add the cooked rice and soya sauce to taste, and then make a gap in the middle of the rice and add the egg, which you stir and stir through the rice until it's cooked.  Serve with the trout on top.

3. The couscous

I actually had some of the vegetable stew left over from last week, which had spent the weekend in the freezer, but I make it like this:

1 onion, chopped
1 clove garlic, crushed
1 leek (optional)
2-3 carrots, peeled and chopped
1 large or 2 small courgettes, chopped
Either 1 tin chick peas, drained and rinsed, or 1/2 cup dried chickpeas, soaked overnight then boiled for about 30 minutes, drained.
About 12 dried apricots, cut in half
1 tin tomatoes, chopped or pureed.

Put all this in a frying pan or saucepan with some oil, and cook on a low heat until all the vegetables are cooked, probably about 30-35 minutes.  Season with ras-el-hanout, if you have any, and/or Moroccan seasoning, and then make a hot sauce with some harissa paste diluted with the juices from the pan, or with boiling water if you haven't quite enough juices.

Meanwhile, put ½ cup (125 ml by volume) of couscous in a bowl or jug with some salt and 1 cup (250 ml) boiling water and allow to sit for 10 minutes; then stir with a fork to break up any lumps.

Serve the couscous at the bottom, the stew in the middle, and the trout (as this was leftover, I hotted it up in the microwave) on the top, and pour over the hot sauce to taste.

Sorry there aren't any photos.