Redfish with harissa and rose petals à la Ottolenghi
Main Courses (Main dish (4 servings))
Ingredients
3 tbsp harissa
1 tsp ground cumin
4 redfish fillets
flour to powder the fish
2 tbsp olive oil
2 onions, finely sliced
100 ml red wine vinegar
1 tsp ground cinnamon
200 ml water
1 ½ tbsp honey
1 tbsp rose water
60 g currants or raisins
2 tbsp coarsely chopped coriander leaves
2 tsp dried rose petals or
a handful of fresh rose petals
salt and freshly ground black pepper
Preparation
Marinate (2 hours in advance)
Mix half of the harissa pasta with ground cumin and ½ a teaspoon of salt and rub the fish fillets with the paste. Leave it in the refrigerator for about 2 hours.
Preparation
Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side. Take the fish fillets out of the pan and set aside. Leave the oil in the pan and add onions. Cook for about 8 minutes until golden brown. Add the remaining harissa, vinegar, cinnamon, ½ a teaspoon of salt and lots of black pepper. Add water and lower the heat and let the sauce simmer gently for 10 to 15 minutes, until very thick. Add honey and rose water in the pan along with currants or raisins and let it simmer gently for a few minutes. Taste and add some more spices. Then lay the fish in the pan and pour the sauce over the fish. Leave the fish in the sauce to warm up for several minutes. If the sauce is very thick, add a few tablespoons of water. Serve the fish with coriander and rose petals.
Traditional rose hip tea
The best rose hip tea is the one you make on your own. First, you need to collect the hips.
Festive aperitif drink
Put some rose petals in a glass of cold dry white wine or prosecco, let it sit for couple of minutes before serving.
Meatballs with rose petals
Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.
Rose flavoured sugar
Here is another quick and easy recipe. Rose sugar is ideal as sweetener for teas or cakes, since it will give your beverages and sweets a nice rose flavour.
Moroccan carrot soup
Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently.