scottgpunkchef2019-145_edited_edited_edi

PUNK KITCHEN

SEA BREAM WITH BATATA HARRA POTATOES


SEA BREAM WITH BATATA HARRA POTATOES

This is my twist on a classic Lebanese spicy potatoes which traditionally known as “batata harra.” means they are fried or roasted until crispy and then tossed in a flavourful sauce. This recipe is amazing with sea bream as all the flavours from the deli in the pan will sure make your tastebuds dance.


FOR THE BATATA HARRA POTATOES:

  • 6 white potatoes, peeled

  • 2 tbsp olive oil

  • 50g sun-blushed tomatoes

  • 50g kalamata olives

  • 6 slices of bresaola

  • 2 garlic cloves, minced

  • 2 tsp ground turmeric

  • 2 tsp coriander seeds

  • bunch parsley, finely chopped

  • pinch maldon salt

  • pinch ground black pepper

  • 50g capers


FOR THE WHOLE STUFFED SEA BREAM:

  • 4 whole sea bream (roughly 400g each)

  • 4 tbsp olive oil

  • pinch maldon salt

  • pinch ground black pepper

  • 3 spring onion, finely sliced

  • bunch parsley, fine chopped

  • 2 sprigs tarragon, fine chopped

  • bunch dill, fine chopped

  • 4 garlic cloves, minced

  • 2 lemons, sliced


INSTRUCTIONS

YOU WILL NEED SOME STRING TO TIE THE FISH CAVITY TOGETHER!

  1. FOR THE WHOLE STUFFED SEA BREAM: Ask your fishmonger to clean the trout, de-scale and de-gut but keeping the fish whole.

  2. Into the cavity of the fish, season well with salt and pepper and stuff with lemon slices, and herbs with a bit of olive oil also season the outside of the fish with salt, pepper also olive oil as well.

  3. Heat up a grill pan to medium-heat and cook the fish each side for 6-7 minutes until the skin is well charred, then take the fish out and leave until needed.

  4. FOR THE BATATA HARRA POTATOES: First do the potatoes, as need to peel them then cut them so they small, then put them in boiling water as pre-cook them but still holding it shape.

  5. Take out and pat them dry then in a frying pan heat some olive oil, and fry the potatoes so it got a nice colour, nice golden brown, then add the garlic, coriander seeds, turmeric then fry for a few minutes.

  6. At the last minute add the sun-blushed tomatoes, bresaola, parsley, olives, capers, salt and pepper then take off the heat and keep until further needed, then add the fish back into the skillet pan.

  7. TO SERVE: few garnish of parsley on top.

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