Pre-heat the oven at 160°C
In my larder I still had a jar of dukkah, bought at Ottolenghi's, so for me it was very simple to make this recipe.
Put 300g frozen peas in boiling water for 2 mins, drain and reserve.
Season 2 fillets of haddock (schelvis) with salt, put 4 tbsp dukkah in a soup plate and press the fish in it. Repeat with the other side.
Fry the fish in 3 tbsp olive oil and 1 tbsp butter, 2 mins on each side. Then transfer to a warmed plate, spoon the dukkah that's left in the skillet over the fish and put the plate in the oven.
Wipe the pan clean, then softly fry a finely sliced clove of garlic in 3 tbsp olive oil, with 1 tsp cumin seeds and 1/4 tsp ground cumin. Add the peas, stir well and crush with a fork.
Add 1/2 tbsp tahin and warm through for 2 mins. Season with salt, pepper and lemon juice.
Put on warmed plates, top with the fish. Finish with some lemon.
(Recipe by Janneke Vreugdenhil)
PS To make 250g your own dukkah pre heat the oven at 200°C. Mix 75g hacked hazelnuts, 75g hacked almonds, 2 tbsp sesame seeds, 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 1/2 tbsp nigella seeds, 1 tsp dried oregano, 1 tsp aniseed, 1 tsp fennel seeds, 1 tsp sumak, 3/4 tsp salt.
Pour evenly on a baking tray and roast for 10 mins. add 1 tsp black pepper, cool down and store in 300ml glass jar.
Follow me on Instagram: peterschoenmaker7
No comments:
Post a Comment