Panfried Sea Bass with Harissa & Rose
Epicurious | August 2013
photo by Jonathan Lovekin
Serves 2 to 4
- 3 tbsp harissa paste (store-bought or see recipe )
- 1 tsp ground cumin
- 4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed
- all-purpose flour, for dusting
- 2 tbsp olive oil
- 2 medium onions, finely chopped
- 6 1/2 tbsp / 100 ml red wine vinegar
- 1 tsp ground cinnamon
- scant 1 cup / 200 ml water
- 1 1/2 tbsp honey
- 1 tbsp rose water
- scant 1/2 cup / 60 g currants (optional)
- 2 tbsp coarsely chopped cilantro (optional)
- 2 tsp small dried edible rose petals
- salt and freshly ground black pepper
First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge.
Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.
Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don’t quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.
Moroccan Salmon Crudo with Yogurt
Epicurious | May 2013
Pike Place Fish Market
photo by Morgan Keuler
- 1 teaspoon finely chopped fresh dill, plus more, coarsely chopped, for garnish
- 1 teaspoon finely chopped fresh mint, plus more, coarsely chopped, for garnish
- Zest and juice of 1 lemon
- 1 teaspoon ras el hanout spice blend
- 1 teaspoon extra-virgin olive oil
- 1/2 English cucumber, peeled, seeded, and diced
- 1/2 cup plain Greek yogurt
- 1/2 pound fresh sockeye salmon fillet, thinly sliced
- sea salt
Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette.
Smear a thin layer of yogurt down the center of a large plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately.
From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, (C) © 2013 Viking Studio