Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

A Little Harissa For Liza

Yield: 1 servings

Ingredients and directions for this recipe

Ingredients
Turmeric
Ground cumin
Ground coriander
Chilli powder
1/2 Red chilli; deseeded and
; chopped
1 Lime; Zest of
1 Lemon and 1 tbsp lemon
-juice; Juice of
1 tb Chopped fresh coriander
1 lg Potato; peeled
25 g Butter
7 tb Olive oil
1 500 gram bag frozen beans
-and pea medley
1 tb White wine vinegar
1 tb Icing sugar
1/2 Bulb fennel
175 g Salmon fillet; skinned (175
-to 225)
1/2 Lime; Juice of
Salt and pepper

Preheat oven to 110c/225f/Gas 1/4.

1 For the Harissa Mix: Heat a frying pan and dry roast a pinch of
turmeric, ground cumin, ground coriander and chilli powder for 30
seconds. Add the chilli and lime zest. Mix in a mortar and pestle
with juice of 1/2 lemon and the chopped fresh coriander until well
combined. Season and keep to one side.

2 Peel and dice half the potato. Boil a pan of salted water and cook
the potato until soft. Drain the potato and in the same pan melt the
butter.

3 Put the potato in the pan and, keeping 1 tbsp harissa mix, add the
rest to the potato. Mash and keep warm. Grate the other potato half.
Season.

4 Heat a shallow frying pan with 1 tbsp olive oil. Spread the potato
into the pan and cook for 2-3 minutes until golden on both sides.
Keep warm.

5 Boil a pan of salted water and add 1/4 bean medley as per the
packet. Drain and process with the spices and 2 tbsp olive oil until
combined. Put aside.

6 For the Sweet and Sour Sauce: Boil a pan of salted water and cook
two handfuls of broad beans with one handful of peas until tender.
Drain.

7 In a bowl mix the white wine vinegar, 1 tbsp lemon juice, icing
sugar and 2 tbsps olive oil. Add the beans and peas and mix together.
Keep to one side.

8 Julienne the fennel and chop the trimmings. Place in a small bowl
with the juice of 1/2 lemon and 2 tbsps olive oil. Mix together and
season.

9 Cut both ends of the salmon, leaving the thick middle fillet to one
side. Skin and cut the salmon ends into thin strips. Place in a bowl
with the zest and juice of 1/2 lime. Layer the salmon strips on a
plate followed by the fennel. Serve with the sweet and sour sauce.

10 Scale the middle salmon fillet, score and drizzle with 1 tbsp
olive oil. Put a pinch of turmeric, cumin, coriander and chilli in an
ovenproof frying pan with 1 tbsp olive oil.

11 Put the salmon skin-side down in a pan and transfer to the oven for
10-12 minutes. Serve with the mashed potato, spicy bean sauce, potato
rosit and sweet and sour sauce with beans.

See also:
Previous recipe A Light Batter For Fried Fish
Next recipe A Little Italian

Or try one of these recipes:
Chinese Chicken Casserole
Molasses Gingerbread Men