Australian Gourmet Traveller - (02)February 2020 (1)

(Comicgek) #1
150 gmmoghrabieh
(pearlcouscous)
1 tbspmild-flavoured
extra-virginoliveoil
1 wholeseamullet(500gm)
2 tbspoliveoil
Lemoncheeks,toserve
CHERMOULA
2 tspcorianderseeds
2 tspcuminseeds
1 tsppaprika
1 garlicclove,coarsely
chopped
1 cup(firmlypacked)
coriander,chopped
1 cup(firmlypacked)
flat-leafparsley,chopped
50 mloliveoil
½ preservedlemon,
finelychopped

1 Preheatovento200°C.
Cookmoghrabiehina
saucepanofboilingwater
untiltender(8-10minutes).
Drain well and set aside.


Seamulletwithmoghrabieh


andchermoula


SERVES2-4// PREPTIME 15 MINS// COOK 25 MINS(PLUSCOOLING)


Chermoula,a flavoursomepastemadeofcoriander,spices
and lemon, helps to cut through the oiliness of the sea mullet.


2 Forchermoula,dry-roast
corianderandcuminina frying
panovermedium-highheat
untilfragrant(1-2minutes).
Cool,adda pinchofsalt,then
finelycrushwitha mortarand
pestle.Addpaprikaandgarlic
andpounduntila smoothpaste,
thenaddherbsa handfulata
timeandpounduntila coarse
paste.Addoilandpreserved
lemonandstirtocombine.
3 Heata non-stickovenproof
fryingpanoverhighheat.
Addoil,thenfishandsear
ononesideuntilgolden
(5minutes).Turnfishover,
addchermoulaand125ml
waterandtransferpantothe
oventoroastuntilcooked
through(10minutes).
4 Toserve,removefrom
theovenandstirmoghrabieh
intothepan.Seasontotaste
and serve with lemon.

1 Fororange-shallotdressing,
combineoilandorangezest
ina bowlandleavetoinfuse
(10minutes).Stirthrough
remainingingredientsand
seasontotastewithpepper.
Refrigerateuntilrequired.
2 Arrangeredemperorand
fruitona platter.Seasonto
tastewithsaltflakesand
spoondressingontop.Scatter
overoreganoandserve.
NoteIf redemperoris
unavailable,substitute
red snapper.●

Redemperorcrudowithstone
fruitandorange-oregano dressing
SERVES4 // PREPTIME 15 MINS(PLUSINFUSING)

In-seasonstonefruitanda brightcitrusdressingmakethisdish
a great summertime starter or shared antipasto.Pictured p100.

270 gmredemperorfillet
(seenote),thinlysliced
1 ripeyellowpeach
1 riperedplum,thinlysliced
Youngoreganoleaves,
toserve
ORANGE-SHALLOTDRESSING
60 mlmild-flavouredextra-
virginoliveoil
Finelygratedzestand
juiceof½orange
½ goldenshallot, finely
chopped

REDEMPEROR
Thistropicalspeciesis caught
acrossnorthernAustralia,andits
stocks are currently healthy.
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