Sea Bass with a Tahini Sauce, Car­rot and Onion Seed Salad, and Saf­fron Rice

PREPA­RA­TION TIME 45 min­utes COOK­ING TIME 35 min­utes SERVES 4

No. 1 Magazine - - FRONT PAGE -

IN­GRE­DI­ENTS METHOD

• 4 sea bass fil­lets, skin on • 1 tsp olive oil • 1 tsp ground cumin • 1⁄4 tsp cin­na­mon • sea salt and black pep­per FOR THE SALAD • 4 tbsp veg­etable oil • 250g onions, finely sliced • car­rots, finely grated • salt • juice of 1⁄2 le­mon • 1⁄2 tbsp mus­tard seeds (op­tional) and nigella seeds FOR THE TAHINI SAUCE • 1tsp salt • 1 gar­lic clove • 100ml tahini • juice of 1 le­mon • 2 tbsp chopped pars­ley FOR THE SAF­FRON RICE • pinch of saf­fron theads • 400ml hot chicken stock • 25g but­ter • 50g whole blanched al­monds • 200g bas­mati rice • 1 tsp ba­harat spice • 50g raisins

1. Fry the onions in half the oil. Put the car­rots in a bowl with the salt and le­mon juice. Fry the seeds in the re­main­ing oil then tip over the salad. To make the sauce, put the salt into a mor­tar and pound with the gar­lic. Add to the tahini, 75ml of warm wa­ter, pars­ley, le­mon juice and whisk. 2. Put the saf­fron in the stock. Melt half the but­ter and fry the al­monds. Add the re­main­ing but­ter, rice, raisins and spice, then stir. Pour in the stock and bring to the boil. Re­duce the heat. Cook for about 15 mins. Stir in the fried al­monds. 3. Rub the spices over the seabass and sea­son well. Heat the olive oil in a pan and slide the fish in, skin-side up. Af­ter 3 mins, turn the fil­lets over and cook on the other side for another 3 mins. To serve, spoon the fish on top of the rice, top with salad and driz­zle the sauce over.

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