Stuffed fish
Font size:
Ingredients:
* 1 fish of 1.5kg * 1 red pepper * 1 yellow pepper * 1 kg finnel * 3 celery roots * 1 lemon * 2 tomatoes * 2 bay-leaves * water
Charmoula:
* 5 tablespoons chopped parsley and coriander * 1/2 teaspoon salt * 1/2 teaspoon pepper * 1 teaspoon paprika * 1 teaspoon cumin
* some saffron * juice of 1/2 lemon * 1 glass mixed oil with olive oil * 5 crushed garlic cloves
Filling:
* 130 gr rice * 1/2 teaspoon salt * 1 tablespoon butter * 2 tablespoons de-seeded olives * 1 small preserved lemon diced * 2 tablespoons oil * 2 tablespoons chopped parsley and coriander * 1/2 teaspoon paprika * 1/2 teaspoon pepper * 1/2 teaspoon cumin
Preparation:
Wash and cut vegetables into equal pieees to eook at the same time. Filling Poach rice into salted water, strain and put it into bowl. Add butter, diced olives and preserved lemon, oil, parsley, coriander, paprika, pepper and cumin. Mix and preserve. To prepare charmoula, you need to mix its ingredients.
Hollow out, scale and clip fish then wash under stream of water. Spread little of charmoula inside fish and stuff. Mend with food thread. With a knife, score fish and coat with charmoula. Onto an oven tray put vegetables as a bed, add bay leaves and put on stuffed fish. Then spray everything with remaining charmoula.
Decorate with red and yellow peppers and strips of preserved lemon, add 1 glass water and bake into preheated oven at 180° C until vegetables are well done. (For about 30min).
Email to a friend
Print version
Plain textRate this article
Comments (0 posted):
Post your comment