CHERMOULA SAUCE


DEREK FARWAGI

SERVES 2

TIME: 10 minutes

Chermoula is the foundation of a number of Algerian, Moroccan and Tunisian dishes and is usually used with a firm white fish.

Ingredients :

1/2 cup finely chopped cilantro

1/2 cup finely chopped parsley

2 to 3 garlic cloves (to taste)

1 teaspoons cumin seeds, lightly toasted and ground

1/2 teaspoon sweet paprika

1/2 teaspoon coriander seeds, lightly toasted and ground

A pinch of cayenne pepper (more to taste)1/4 to cup

extra virgin olive oil, to taste

Juice of a freshly squeezed lemon

Method:

1.In a pestle and mortar, crush garlic and spices and add pepper flakes.

2. Add the lemon juice and olive oil, and blend with a fork until smooth.

3.Scrape the mixture into a small saucepan and heat it over a moderate heat until hot and aromatic, about 30 seconds; do not boil.

4. In a small bowl add mixture to chopped cilantro and parsley, slowly add the oil till you get a thick paste.

5. Spread over the baked, seared or grilled fish fillets.

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