A Little Harissa For Liza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cook, Ready, Steady | 1 | Servings | |
INGREDIENTS
| Ingredients | ||
| Turmeric | ||
| Ground cumin | ||
| Ground coriander | ||
| Chilli powder | ||
| 1/2 | Red chilli, deseeded and | |
| chopped | ||
| 1 | Lime, Zest of | |
| 1 | Lemon and 1 tbsp lemon | |
| juice Juice of | ||
| 1 | T | Chopped fresh coriander |
| 1 | Potato, peeled | |
| 25 | g | Butter |
| 7 | T | Olive oil |
| 1 | 500 gram bag frozen beans | |
| and pea medley | ||
| 1 | T | White wine vinegar |
| 1 | T | Icing sugar |
| 1/2 | Bulb fennel | |
| 175 | g | Salmon fillet, skinned 175 |
| to 225 | ||
| 1/2 | Lime, Juice of | |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 110c/225f/Gas 1/4. 1 For the Harissa Mix: Heat a frying pan and dry roast a pinch of turmeric, ground cumin, ground coriander and chilli powder for 30 seconds. Add the chilli and lime zest. Mix in a mortar and pestle with juice of 1/2 lemon and the chopped fresh coriander until well combined. Season and keep to one side. 2 Peel and dice half the potato. Boil a pan of salted water and cook the potato until soft. Drain the potato and in the same pan melt the butter. 3 Put the potato in the pan and, keeping 1 tbsp harissa mix, add the rest to the potato. Mash and keep warm. Grate the other potato half. Season. 4 Heat a shallow frying pan with 1 tbsp olive oil. Spread the potato into the pan and cook for 2-3 minutes until golden on both sides. Keep warm. 5 Boil a pan of salted water and add 1/4 bean medley as per the packet. Drain and process with the spices and 2 tbsp olive oil until combined. Put aside. 6 For the Sweet and Sour Sauce: Boil a pan of salted water and cook two handfuls of broad beans with one handful of peas until tender. Drain. 7 In a bowl mix the white wine vinegar, 1 tbsp lemon juice, icing sugar and 2 tbsps olive oil. Add the beans and peas and mix together. Keep to one side. 8 Julienne the fennel and chop the trimmings. Place in a small bowl with the juice of 1/2 lemon and 2 tbsps olive oil. Mix together and season. 9 Cut both ends of the salmon, leaving the thick middle fillet to one side. Skin and cut the salmon ends into thin strips. Place in a bowl with the zest and juice of 1/2 lime. Layer the salmon strips on a plate followed by the fennel. Serve with the sweet and sour sauce. 10 Scale the middle salmon fillet, score and drizzle with 1 tbsp olive oil. Put a pinch of turmeric, cumin, coriander and chilli in an ovenproof frying pan with 1 tbsp olive oil. 11 Put the salmon skin-side down in a pan and transfer to the oven for 10-12 minutes. Serve with the mashed potato, spicy bean sauce, potato rosit and sweet and sour sauce with beans. Converted by MC_Buster. NOTES : Chef - Tony Tobin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1883
Calories From Fat: 1124
Total Fat: 127.4g
Cholesterol: 199mg
Sodium: 2508mg
Potassium: 3435.3mg
Carbohydrates: 123.3g
Fiber: 39g
Sugar: 14.1g
Protein: 80.2g