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the appetizer:

Home Made by Yvette Van Boven includes recipes like Ham Pie; Mullet with Chermoula; and Fried Salsify and Carrot Au Gratin with Gorgonzola.

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Mullet with Chermoula

Mullet with Chermoula

Plan on 2 small mullets per serving.

 
 
 
  • 8 mullets, cleaned and scaled (ask the fishmonger)

For the chermoula (Hassane told us you say "Tsar-millah")

  • A few strands saffron
  • 3 tomatoes, quartered, seeds removed, pulp cubed
  • 3 roasted bell peppers, cubed
  • 1 small bunch cilantro
  • 1 small bunch mint sprigs
  • 1 small bunch parsley (preferably flat-leaf)
  • Juice of 1 lemon
  • 2 tsp roasted cumin seeds, coarsely crushed in a mortar
  • Salt and freshly ground pepper
  • Olive oil

Preheat the oven to 350 degrees F/Gas 4.

Prepare the chermoula: Soak the saffron in 3 tbsp warm water. Combine all other ingredients. Lastly, stir in the saffron threads with the moisture and season the chermoula with salt and pepper.

Place the mullets in a greased roasting pan, cover with half of the chermoula, and place in the hot oven for approx. 7 minutes. Once the fish is cooked, pour the other half of the sauce over it, and serve with bread and a green salad.

 
  • from:
    Home Made
  • by Yvette Van Boven
  • Stewart, Tabori & Chang 2011
  • Hardcover; 432 pages; U.S. $40.00 / Can. $45.00
  • ISBN-10: 1584799463
  • ISBN-13: 978-1-58479-946-7
  • Recipe reprinted by permission.

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This page created October 2011


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