DAURADE AU FOUR RECETTE MAROCAINE. скачать в хорошем качестве

DAURADE AU FOUR RECETTE MAROCAINE.

DAURADE AU FOUR RECETTE MAROCAINE FACILE ET DÉLICIEUX ! SEA BREAM MOROCCAN RECIPE OVEN . FOR 5/6 PERS : 1 large whole sea bream (1.5-2kg, net weight), scaled (!!!) and gutted Olive oil Salt and black pepper 1 large preserved lemon, roughly chopped 200g green and black olives, pitted, or not – but be careful if not! Lemon wedges, to serve For the chermoula: 4 garlic cloves, crushed 1 small red onion, finely chopped 1 bunch coriander, chopped 1 tsp ground cumin 1 tsp paprika 1 pinch dried chilli flakes 90ml olive oil 2 lemons, juiced 1 tsp salt Method Preheat the oven to 200C/400F/gas mark 6. Combine the chermoula ingredients in a bowl. Use a sharp knife to score the fish lightly with three or four cuts on an angle on each side. Rub chermoula all over the fish, inside and out. Take an oven tray large enough to accommodate the whole fish and brush with olive oil. Drizzle lightly with oil and season. Mix together the preserved lemon and olives then stuff the cavity with the olives and lemon. Allow any excess to tumble out of the cavity. Roast in the over: the roasting time may vary dramatically according to the thickness of the fish, so start checking after 20 minutes.  Mine was done in 25 minutes, but I don’t know how much it weighed! Pierce the fish down to its spine at its thickest part with a little knife – the flesh should be totally white. Once done, bring the tin directly to the table. Drizzle with olive oil and serve with lemon wedges.