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.
