Thu, 10 Nov 2011
Stuffed fish
I forgot to take a photo of this delicious Moroccan recipe.
- Ask your fishmonger to extract the central bones of a bream or sea bass. Keep the fish whole.
- Chop some dates and a lemon preserved in salt (citron confit, can be found in most North African grocery shops).
- Fry an onion until soft, add the date and lemon mixture.
- Stuff the fish with the mixture and tie it back together with some butchers string.
- Wrap in aluminum foil and cook in a hot oven (180°) for 25 minutes.
- Serve with a pepper-saffron sauce made from a little melted butter, ground mixed peppercorns and saffron.
posted at: 12:41 |[/cooking]
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