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Recipe Name: A Little Harissa For Liza Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

Ground cumin
Ground coriander
Chilli powder
1/2 Red chilli, deseeded and
1 Lime, Zest of
1 Lemon and 1 tbsp lemon
juice Juice of
1 Tablespoon(s) Chopped fresh coriander
1 Potato, peeled
25 Gram(s) Butter
7 Tablespoon(s) Olive oil
1 500 gram bag frozen beans
and pea medley
1 Tablespoon(s) White wine vinegar
1 Tablespoon(s) Icing sugar
1/2 Bulb fennel
175 Gram(s) Salmon fillet, skinned 175
to 225
1/2 Lime, Juice of
Salt and pepper
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.

Nutrition (calculated from recipe ingredients)
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

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