Recipe - A Little Harissa For Liza

Ingredients
Turmeric
Ground cumin
Ground coriander
Chilli powder
One half Red chilli; deseeded and
; chopped
1 Lime; Zest of
1 Lemon and 1 tbsp lemon
juice; Juice of
1 tablespoon Chopped fresh coriander
1 lg Potato; peeled
25 g Butter
7 tablespoon Olive oil
1 500 gram bag frozen beans
and pea medley
1 tablespoon White wine vinegar
1 tablespoon Icing sugar
One half Bulb fennel
175 g Salmon fillet; skinned (175
to 225)
One half 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 One half 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 23 minutes until golden on both sides.
Keep warm.

5 Boil a pan of salted water and add One fourth 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 One half 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 One half 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 skinside down in a pan and transfer to the oven for
1012 minutes. Serve with the mashed potato, spicy bean sauce, potato
rosit and sweet and sour sauce with beans.

Converted by MC_Buster.

NOTES : Chef Tony Tobin

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.