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Chermoula Crust Fish Fingers with Mint Peas
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Chermoula Crust Fish Fingers with Mint Peas
This is fish fingers and peas for adults; make some chips, too, if you like. Need I say, this is not a Middle Eastern concept, except for the chermoula bit the crust contains the ingredients of a Moroccan lemon, herb and cumin marinade used with fish. If you're not keen on peas, serve with salad. These delicately spiced fish fingers are also very good with saffron mash and roast vine tomatoes. I've used salmon, but prime cod fillets taste equally good, if you prefer.
Serves: 4
Ingredients
- 4 skinless salmon fillets, each weighing about 150g
- Plain flour for dusting
- 1 medium egg, lightly beaten
- 400g shelled fresh peas
- Olive oil for shallow frying
- 1 pack Waitrose Fresh Mint, leaves only, roughly torn
- 50g butter, softened
- 2 packs Waitrose Fresh Chives, chopped, reserve some whole, to garnish
- 1tbsp wholegrain mustard
- for the crust
- 75g Waitrose Couscous
- Salt and freshly ground black pepper
- 1 garlic clove, crushed
- 2tsp finely grated lemon zest
- 1tsp each of Bart Spices Paprika,
- Ground Cumin, Ground Coriander and Ground Ginger
Method
- Prepare the crust pour the couscous into a small bowl, level out, and pour boiling water over to cover. Leave for 5 minutes. Fluff up with a fork and spread out on a plate and leave to cool. Return the couscous to the bowl and mix with the salt and pepper, garlic, lemon zest and spices.
- Season the salmon fillets. Dip in flour to coat, then into the beaten egg and finally into the spiced couscous mixture. Wrap in clingfilm and chill until required.
- Cook the peas in boiling salted water for 5 minutes.
- To cook the salmon, fry gently in a little olive oil for about 2 minutes on each side. Slice each fillet in half lengthways to make two 'fingers' for each serving.
- Drain the peas and toss with the mint, butter, chopped chives and mustard. Serve with the fish fingers and garnish with the whole chives.
Comments
This recipe was first published in Wed Sep 01 01:00:00 BST 1999.
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