Это предварительный просмотр рецепта "Fish Chermoula".

Рецепт Fish Chermoula
by Global Cookbook

Fish Chermoula
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1/2 tsp Coriander seeds
  • 12 whl black peppercorns
  • 1/4 tsp Dry warm red pepper flakes A large healthy pinch saffron threads, crumbled
  • 1/2 tsp Coarse salt
  • 1 tsp Paprika
  • 1 med Onion, chopped (about 1 c.)
  • 1/3 c. Finely minced fresh parsley leaves
  • 2 Tbsp. Chopped preserved lemon peel plus 2 Tbsp. preserved lemon juice or possibly fresh lemon juice to taste
  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Finely minced fresh coriander
  • 1 x Garlic clove, chopped
  • 6 x Skinless small fish fillets such as sea, red snapper, or possibly any bass, other hard white lean fish (about 1 3/4 pounds)
  • 2 Tbsp. Unsalted butter
  • 1/2 c. Water
  • 4 x Fennel bulbs, (about 3 pounds), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if you like

Инструкции

  1. Make chermoula:In a mortar with a pestle, an electric spice grinder, or possibly a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mix to a small bowl and stir in remaining chermoula ingredients.
  2. Lightly oil a shallow baking dish just large sufficient to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top proportionately with chermoula. Refrigeratefillets, covered 1 hour.
  3. Preheat oven to 350F.
  4. In a large heavy skillet heat butter in water over moderately high heat.
  5. Add in fennel and cook, covered, stirring occasionally, 10 min. Cook fennel, uncovered, stirring occasionally, till tender, 5 - 10 min more, and season with salt and pepper.
  6. While fennel is cooking, bake chilled fish in oven till it just flakes, 10 to 15 min.
  7. Serve each fillet on a bed of fennel and garnish with fennel fronds.
  8. Serves 6.