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A Little Harissa for Liza

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Ready Steady

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 tb Chopped fresh coriander
  • 1 lg Potato; peeled
  • 25 g Butter
  • 7 tb Olive oil
  • 1 500 gram bag frozen beans and pea medley
  • 1 tb White wine vinegar
  • 1 tb Icing sugar
  • 1/2 Bulb fennel
  • 175 g Salmon fillet; skinned (175 to 225)
  • 1/2 Lime; Juice of
  • Salt and pepper

Directions:

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.