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Serves 4
Moroccan spice
½ cup cumin seeds
¼ cup ground coriander
¼ cup paprika
1 tablespoon fenugreek seeds
Method
Place all of the above ingredients on a baking tray and roast for 5 minutes on a low temperature, until flavours are aromatic.
Remove and grind in coffee grinder until fine.
Chermoula
1 tomato
1 Spanish onion
1 teaspoon sea salt
¼ teaspoon saffron powder
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon garlic
1 teaspoon Moroccan spice
3 tablespoons continental parsley
2 tablespoons coriander
Method
Chop tomatoes, onions and herbs finely.
Add remaining ingredients and mix until combined.
Tagine potatoes
80g crushed, tinned tomatoes
60g fresh dates, cut in half, seed removed
10g garlic, finely chopped
6g Moroccan spice
300g sweet potatoes, cut into small cubes
1 onion, finely sliced
4 anchovy fillets
10g preserved lemon rind, finely chopped
80ml dry white wine
Method
Sauté the onions, then add garlic.
Add potato and Moroccan spice and cook for 3 minutes uncovered.
Add remaining ingredients, cover and cook on low for 30 minutes or until potatoes are tender.
COOKING THE FISH
Ingredients
4 x 170 g. boneless fish fillets- Red Emperor, Snapper, Mahi Mahi
Moroccan Spice
½ cup plain flour
½ cup extra virgin olive oil
4 tablespoons chermoula
1 cup dry white wine
5g preserved lemon, finely chopped
½ cup continental parsley
½ cup mint
Method
Season fillets of fish
Sprinkle each fillet with a small amount of Moroccan spice and dust in flour
Add olive oil to a pan on medium heat
Place fillets service side down, turn and cook for 2 minutes on each side
Deglaze the pan with white wine
Place chermoula on each fillet and cook fish another minute or two or until almost cooked in the centre
Put ¼ of tagine potato mix on each plate, then place the fish on top of the potatoes
Add preserved lemon, parsley and mint and pour pan juices on top of fish
Sprinkle with toasted almonds and serve
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