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Chermoula flathead with eggplant and tahini yoghurt
“Would you please request the recipe for chermoula flathead from Jolleys in Adelaide?”
Anne Chiew, via email
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Chermoula flathead with eggplant and tahini yoghurt
Serves
4
Cooking Time
Prep time 1 hr, cook 25 mins (plus marinating, draining)
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1
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eggplant, diced into 1.5cm pieces
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For shallow-frying:
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olive oil
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1½ cups
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(loosely packed) flat-leaf parsley
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½
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Spanish onion, finely diced
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2
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garlic cloves, thinly sliced
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1 tsp
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cumin
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150 gm
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cherry tomatoes, halved
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Juice of
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½ lemon, or to taste
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| Chermoula flathead |
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1 cup
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(loosely packed) coriander
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2
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large golden shallots, coarsely chopped
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20 gm
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(5cm piece) ginger
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2 tbsp
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olive oil
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2
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large garlic cloves
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½
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lemongrass stalk, white part only, coarsely chopped
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1 tsp
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each coriander seeds, fennel seeds and white peppercorns
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1 tsp
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ground chilli
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½ tsp
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each sweet smoked paprika and ground cumin
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4
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flathead fillets (about 180gm each), bones removed
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| Pomegranate dressing |
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100 ml
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pomegranate molasses
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80 ml
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(1/3 cup) extra-virgin olive oil
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50 ml
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cabernet sauvignon vinegar
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2 tsp
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toasted sesame seeds
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1 tsp
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caster sugar, or to taste
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½ tsp
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rosewater
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½
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garlic clove, finely grated
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¼ tsp
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sumac
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| Tahini yoghurt |
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100 gm
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Greek-style yoghur
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25 gm
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hulled tahini
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Juice of
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½ lemon, or to taste
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½
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garlic clove, finely grated
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½ tsp
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ground cumin
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1
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For chermoula flathead, process ingredients (except fish) in a food processor until a fine paste forms. Place fillets in a non-reactive container, rub with chermoula paste and refrigerate to marinate (1 hour).
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2
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For pomegranate dressing, whisk ingredients in a bowl, season to taste and refrigerate until required.
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3
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For tahini yoghurt, combine ingredients, season to taste and refrigerate until required.
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4
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Place eggplant in a colander, scatter with salt and set aside to drain (1 hour). Brush salt from eggplant. Heat 2cm oil in a wide saucepan or frying pan over medium-high heat and fry eggplant until golden-brown (4-6 minutes). Drain on absorbent paper and set aside. Add parsley to pan and fry until crisp (1-2 minutes), then drain on absorbent paper and set aside. Add onion, stir occasionally until tender (5-7 minutes), add garlic and continue stirring (3-4 minutes). Add cumin and fry until fragrant. Remove from heat, stir in tomato and eggplant, add lemon juice to taste, season to taste and set aside.
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5
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Heat 40ml oil in a frying pan over medium-high heat. Brush excess chermoula off fish and fry, turning once, until just cooked (3-5 minutes). Squeeze lemon over to taste and season to taste. Top eggplant with fish and fried parsley, drizzle with pomegranate dressing and serve with tahini yoghurt.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
RECIPE Jolley's, SA
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin & Alice Storey
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