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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 6 |
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Preparation time includes time to marinate the hammour overnight. Cooking time is a guesstimate. Ingredients:
250 g hamour fillet |
1 tablespoon lemon juice |
2 tablespoons olive oil |
1 tablespoon ginger-garlic paste |
1 tablespoon anchovy, sauce |
1 tablespoon anchovy fillet |
1/2 teaspoon dried tarragon |
salt and pepper |
200 g potatoes, boiled |
150 g green peas, boiled |
20 g fresh mint leaves, chopped |
50 ml milk |
3 tablespoons butter |
1 teaspoon fresh parsley, chopped |
1 pinch nutmeg |
Directions:
1. Mix lemon juice, olive oil, ginger-garlic paste, anchovy sauce, anchovy fillet, tarragon herb, salt and pepper to make a marinade.
2. Marinate the hammour fillet in this for a few hours or overnight for best results.
3. Grill it over the charcoal griller.
4. Saute garlic in butter.
5. Toss mint and greenpeas in it.
6. Add salt and pepper to taste.
7. Mash grated potatoes in a pan.
8. Add milk, butter, salt, pepper and nutmeg gradually until creamy in texture.
9. Finish off with cream and parsley.
10. Arrange the grilled hammour in the centre of your serving plate.
11. Serve hot with 49ers salad (recipe posted separately) and other accompaniments such as lemon butter sauce.
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