Sunday, March 18, 2012

Harissa mini fish cakes with preserved lemon


Harissa mini fish cakes with preserved lemon

1 tbsp olive oil
1 garlic clove, finely chopped
1 tbsp coriander seeds, crushed
1 tsp paprika
1lb (450g) firm white fish fillets (such as
hake, snapper, sea bream (porgy), or
cod), skin and bones removed
rind of ½ preserved lemon, any white pith
removed and rind finely diced (see below)
4 scallions (green onions), thinly sliced
½ bunch of fresh cilantro, coarsely chopped
2 tsp harissa sauce (available in cans or jars
in Middle Eastern markets)
1 egg
juice of ½ lemon
vegetable oil for frying
salt and freshly ground black pepper

In a small pan, heat the olive oil and cook the garlic and coriander seeds until
golden brown and fragrant. Stir in the paprika and remove from the heat.
Put the fish in a food processor with the aromatic cooked spice mixture, the
preserved lemon rind, scallions, and cilantro. Add in the harissa and egg, and
season with salt and pepper. Add half of the lemon juice and process until smooth.
eat the vegetable oil in large frying pan over medium-high heat. Cook a
small piece of the mixture and taste to check the seasoning. Adjust with
salt and pepper, and an extra squeeze of fresh lemon juice if needed. Roll the
fish cakes into 16 equal portions. Cook in small batches until golden brown on
all sides. Drain on paper towels. Serve with a cucumber salad dressed with ground cinnamon and a little
orange juice, or as a canapé with drinks before a meal.
Preserved lemons Place 2 lemons in a small saucepan with a tight-fitting lid.
Cover with cold water. Add 3 heaping tablespoons sea salt (the salt removes the
bitterness from the skin). Bring the water to a boil, and simmer for 10–12 minutes
or until the lemons are soft when pierced with the tip of a knife. Remove with a
slotted spoon and refresh under cold running water. When cool, cut in half. Using
a sharp knife, remove all the flesh and white pith. Trim down the lemon skin from
the inside, so only the lemon zest remains. Cover the lemon zest with olive oil and
you have preserved lemon; it keeps covered in the refrigerator for up to 6 weeks.

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