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.
Summer rose drink
Mix the tonic and the spring water in a large can. Add to taste some rose syrup or rose water.
Lamsragoût with apricots
Mix the meat with the mixture of flour, salt and paprika.
ROSE ICE CREAM
Heat the water with sugar until the sugar is well dissolved.
Redfish with harissa and rose petals à la Ottolenghi
Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.
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