Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: Middle Eastern
Recipe By: mkr
Fish Pastilla
Ingredients
- 600g skinless Blue eye cod fillets, cut into 3cm pieces
- 12 sheets brik pastry
- Melted ghee, to garnish
- GREEN HARISSA
- 1 bunch flat leaf parsley leaves
- 1 bunch coriander leaves
- 1 red onion, chopped
- 1 long green chilli, chopped
- 8 cloves garlic, chopped
- 1 tbs ras el hanout
- 1 tbs ground cumin
- 1 tbs ground coriander
- 3 tsp ground turmeric
- 200ml olive oil
- 80ml lemon juice
- TARATOR SAUCE
- 125g white tahini
- 45ml lemon juice
- 75ml water
- 1 tsp salt
- 3 garlic cloves
- SALSA
- 200ml olive oil
- 50ml cabernet sauvignon vinegar
- finely grated zest and juice of 1 lemon
- 3 cloves garlic, crushed
- 3 tsp caster sugar
- 1 bunch chives, finely chopped
- ½ bunch flat leaf parsley
- 250g roasted almonds, coarsely chopped
- 150g sultanas
- FENNEL SALAD
- 1 baby fennel, thinly sliced
- 80ml olive oil
- ½ bunch coriander (leaves, stems, roots)
- 1 long red chilli, chopped
- Finely grated zest and juice of 1 lime
- Pinch caster sugar
- 1 cup mint leaves, torn
- 2 red radish, thinly sliced
Get the App
Directions
- To make green harissa, process all ingredients to form a smooth paste. Season.
- Place fish in a bowl and add enough of the harissa to coat. Using your hands, massage harissa into fish.
- Preheat oven to 180C.
- Place a sheet of pastry on the bench and add a little of the marinated fish at one end, leaving a 2cm border.
- Fold in sides and roll to enclose to form a pastilla. Set aside covered with a damp tea towel. Repeat with remaining pastry and fish.
- Brush pastillas all over with clarified butter.
- Bake for about 12 minutes or until golden and crisp. Cut in half.
- To make tarator sauce, blend all ingredients until smooth. Season.
- To make salsa, whisk oil, vinegar, zest, juice, garlic, sugar, chives and parsley in a large bowl until sugar has dissolved. Season. Stir in almonds and sultanas. Set aside.
- To make salad, place fennel in a bowl. Season with salt and toss to combine. Set aside.
- Process oil, coriander, chilli, zest, juice and sugar to form a puree. Pass through a fine sieve into a bowl and discard solids.
- Drain and rinse fennel. Add to dressing in bowl with mint and radish. Toss to combine. Season.
- Serve spiced fish pastilla with fennel salad, salsa and tarator dressing.
Chrome Extension
