A Little Harissa For Liza Recipe

• Ingredients
• Turmeric
• Grnd cumin
• Grnd coriander
• Chilli pwdr
• 1/2 x Red chilli, deseeded and minced
• 1 x Lime, Zest of
• 1 x Lemon and 1 tbsp lemon juice, Juice of
• 1 Tbsp. Minced fresh coriander
• 1 lrg Potato, peeled
• 25 gm Butter
• 7 Tbsp. Extra virgin olive oil
• 1 x 500 gram bag frzn beans and pea medley
• 1 Tbsp. White wine vinegar
• 1 Tbsp. Icing sugar
• 1/2 x Bulb fennel
• 175 gm Salmon fillet, skinned (175 to 225)
• 1/2 x Lime, Juice of
• Salt and pepper

1. Preheat oven to 110c/225f/Gas 1/4.
2. 1 For the Harissa Mix: Heat a frying pan and dry roast a healthy pinch of turmeric, grnd cumin, grnd coriander and chilli pwdr for 30 seconds.
3. Add in the chilli and lime zest.
4. Fold in a mortar and pestle with juice of 1/2 lemon and the minced fresh coriander till well combined.
5. Season and keep to one side.
6. 2 Peel and dice half the potato.
7. Boil a pan of salted water and cook the potato till soft.
8. Drain the potato and in the same pan heat the butter.
9. 3 Put the potato in the pan and, keeping 1 tbsp harissa mix, add in the rest to the potato.
10. Mash and keep hot.
11. Grate the other potato half.
12. Season.
13. 4 Heat a shallow frying pan with 1 tbsp extra virgin olive oil.
14. Spread the potato into the pan and cook for 2-3 min till golden brown on both sides.
15. Keep hot.
16. 5 Boil a pan of salted water and add in 1/4 bean medley as per the packet.
17. Drain and process with the spices and 2 tbsp extra virgin olive oil till combined.
18. Put aside.
19. 6 For the Sweet and Sour Sauce: Boil a pan of salted water and cook two handfuls of broad beans with one handful of peas till tender.
20. Drain.
21. 7 In a bowl mix the white wine vinegar, 1 tbsp lemon juice, icing sugar and 2 tbsps extra virgin olive oil.
22. Add in the beans and peas and mix together.
23. Keep to one side.
24. 8 Julienne the fennel and chop the trimmings.
25. Place in a small bowl with the juice of 1/2 lemon and 2 tbsps extra virgin olive oil.
26. Mix together and season.
27. 9 Cut both ends of the salmon, leaving the thick middle fillet to one side.
28. Skin and cut the salmon ends into thin strips.
29. Place in a bowl with the zest and juice of 1/2 lime.
30. Layer the salmon strips on a plate followed by the fennel.
31. Serve with the sweet and sour sauce.
32. 10 Scale the middle salmon fillet, score and drizzle with 1 tbsp extra virgin olive oil.
33. Put a healthy pinch of turmeric, cumin, coriander and chilli in an ovenproof frying pan with 1 tbsp extra virgin olive oil.
34. 11 Put the salmon skin-side down in a pan and transfer to the oven for 10-12 min.
35. Serve with the mashed potato, spicy bean sauce, potato rosit and sweet and sour sauce with beans.

ingredients, turmeric, cumin, coriander, chilli pwdr, red chilli, lemon, fresh coriander, butter, extra virgin olive oil, white wine vinegar, icing sugar, fennel, salmon fillet, salt

Taken from cookeatshare.com/recipes/a-little-harissa-for-liza-61950 (may not work)