Fish with Sesame Paste Sauce ("Samak Bil Tahina")

One of the best arabic dishes! Tahina sauce goes perfectly well with fish.

Ingredients:

500 g. fillet of white fish (hammour)

Salt, pepper, olive oil

1/2 tahina (sesame seed paste)

1 cup water

juice from one lemon

1/2 onion chopped

2 cloves of garlic

Pomegranate seeds, pine nuts, green onions

Method:

1. Prepare fish: wash, discard any left over bones, pat dry, season from both sides and drizzle with olive oil.

2. Bake in preheated to 180 C oven for 10-15 minutes. Time depends on if you cook one big peace or two smaller ones. Do not over bake.

3. Prepare sauce: mix tahina, lemon juice and water and bring to a light boil, just to dissolve the paste. In another skillet fry some onions with garlic in 1 Tbsp. of olive oil, add to tahina mixture and mix well.

4. Remove fish from the oven and spread tahina sauce over it. Place back to the oven for another 10-15 minutes.

5. Garnish with fried pine nuts and green onions on top.

Sahten! :-)

PS: for side dish i made some basmati rice with turmeric and raisins:

1. Wash 2 cups of basmati rice until water will become clear. Let it drain in a sieve for 30 minutes.

2. Heat some olive oil in heavy pan and fry rice for 2 minutes until coated well in oil and extra liquid evaporated.

3. Add 3 cups of boiling salted water and close the lead, leave on law heat for 10 minutes.

4. Open the lead and quickly drizzle 1 tsp. of turmeric over rice, close the lead again and cook for another 5 minutes or until rice cooked through and fluffy.

5. In small skillet heat 1 Tbs. of olive oil, add washed and dried raisins and fry for a minute.

6. Add to rice and mix all together before serving. Or just drizzle over rice on serving plate.

Daring Cooks Challenge Dec'09: Salmon En Croute

I am not a member of daring kitchen yet, but hopefully soon will be. Anyway bumped into so many blogs lately cooking this lovely dish. I followed a recipe for ingredients from Good Food and techniques described by Gordon. So basically my variation is made of two layers of salmon as per Gordon but with spinach-cream cheese stuffing, like in original recipe on BBC Food website.

Ingredients:

150 g. of cream cheese

130 g. of baby spinach and basil

500 g. of salmon filet

1 sheet of short crust pastry

1 egg for brushing pastry

salt\pepper

Method:

1. Preheat oven to 200 C.

2. Prepare a baking trey: butter it and dust with a pinch of flour.

3. Grind baby spinach, basil and cream cheese into paste using mixer.

4. Cut salmon fillet in two halves, along the spine (so the salmon will be separated into back side and slimmer belly side). Dry salmon with paper towel. Spread spinach mixture on top of one side and cover it with another.

5. On slightly dusted with flour table, roll out pastry sheet. Place prepared stuffed salmon in the middle and fold it into the envelope, like on the Ramsay's video (link above), do not forget to brush the ends with egg, so they will become sticky.

6. Place salmon on baking trey folded side down. Make three holes with a knife on top, brush with beaten eggs, season top of the pastry with freshly ground salt and pepper.

7. Bake for 30 minutes, until crust will become nicely golden.

In my opinion, two layers of salmon is too much and with only one layer like in recipe from Good food. But the folding technique and these seasoning on top of the dough is great idea. It gives to plain short crust great flavor!