麻豆社

Ioml谩n 茅isc le searm煤la agus c煤sc煤s 谩 dh茅anamh ag 脡amonn 脫 Cath谩in.

颁翱惭贬脕叠贬础滨搁

Aon iasc ioml谩n, glanta 鈥� dearg谩n, mar shampla
Duilleoga labhrais
Salann, piobar
1 triopall m贸r de lus an choire (鈥減eirsil arabach鈥� a thugann 脡amonn air)
Roinnt taesp煤n贸g gairleoige
1 phiobar dearg m贸r, na s铆olta bainte as agus 茅 gearrtha go garbh
1 chill铆 bheag dhearg, gearrtha go mion
1 taesp煤n贸g cain茅il
3 thaesp煤n贸g cuim铆n
1 taesp煤n贸g sins茅ir
1 phaic茅ad c煤sc煤is
Uisce
Dh谩 sp煤n贸g bhoird s煤 煤r liom贸ide
Ola ol贸ige

MODH

Cuimil ola ol贸ige, salann agus piobar ar fud an 茅isc agus taobh istigh fosta: cuir na duilleoga labhrais taobh istigh den iasc. Cuir faoin ghr铆osc谩n 茅 ar feadh 4-5 bhomaite ar gach taobh.
Leis an Chermoula a dh茅anamh, tosaigh le lus an choire, cuir roinnt taesp煤n贸ggairleoige, an piobar dearg gearrtha, an chill铆 dhearg, an cain茅al, an cuim铆n, an sins茅ar, stealladh maith s煤 liom贸ide agus stealladh maith ola ol贸ige ann. Measc le ch茅ile iad.
Fliuch an c煤sc煤s le huisce, lig d贸 borradh, agus ansin t茅igh i bhfriocht谩n ar theas 铆seal 茅. Nuair a bheidh an t-uisce uilig s煤ite isteach ag an ch煤sc煤s, cuir san oigheann 茅 go ceann roinnt bomait铆 leis an ch贸car谩il a chr铆ochn煤. Blaistigh le lus an choire 煤r, salann, cain茅al agus c煤pla meall ime n贸 stealladh den ola ol贸ige.
Nuair a bheidh an t-iasc r茅idh, cuir amach ar an phl谩ta l谩ithreach 茅. Cuir an searm煤la air agus cuir an c煤sc煤s ar an taobh.

MOROCCAN-STYLE GRILLED WHOLE FISH WITH CHERMOULA & COUSCOUS

脡amonn 脫 Cath谩in prepares Moroccan-Style Grilled Whole Fish

INGREDIENTS

1 whole fish, gutted, such as sea bream
Bay leaves
Salt, pepper
1 large bouquet of coriander
Few tsps garlic
1 large red pepper, seeded and roughly chopped
1 finely chopped small red chilli
1 tsp cinnamon
3 tsps cuimin
1 tsp ginger
1 packet of couscous
Water
1 teaspoon of chopped red chilli
1 tbsps of cumin
2 tbsps of fresh lemon juice
Olive oil

METHOD

First rub the fish all over with olive oil, salt and pepper: do this inside too, and place bay leaves inside. Place under the grill for 4-5 minutes each side.
To make the Chermoula start with the coriander add a few teaspoons of garlic, the diced red pepper, red chilli, cinnamon, cuimin, ginger, a generous dash of lemon juice & extra virgin olive oil & blend together.
Moisten the couscous with water, allow to inflate, then warm in a pan over a low heat. When the water is fully absorbed, place in an oven for a few minutes to complete the cooking. Season with fresh coriander, salt, cinnamon and a few knobs of butter or olive oil.
When fish is ready, serve at once with the chermoula over and around it and the couscous on the side.

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