How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for A Little Harissa For Liza Recipe?

You need 19 ingredients. The key ingredients include: Ingredients, Turmeric, Grnd cumin, Grnd coriander, and more.

Is A Little Harissa For Liza Recipe suitable as seafood?

Yes, A Little Harissa For Liza Recipe falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover A Little Harissa For Liza Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Little Harissa For Liza Recipe Recipe

Name: A Little Harissa For Liza Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

A Little Harissa For Liza Recipe

Eats Now Editorial Team · 13898 kcal · Seafood

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.

A Little Harissa For Liza Recipe

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