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Chermoula swordfish with boulangere potatoes recipe
- Cuisine: Moroccan
Ingredients
Allow one 150g fillet of firm-fleshed white fish per person.
Chermoula (Moroccan spice paste)
10 peeled red shallots (eschalots), finely sliced
4 cloves garlic, chopped
2 hot de-seeded chillies, chopped
½ cup coriander leaves, chopped
½ cup mint leaves, chopped
¼ cup flat leaf parsley, chopped
2 teaspoons turmeric
½ teaspoon black pepper
1 preserved lemon, rind only, chopped
1 teaspoon of cumin seeds, toasted and ground
200ml extra virgin olive oil
Boulangere potatoes
1kg desiree potatoes, peeled
300 ml chicken stock
4 teaspoons sea salt
2 teaspoons freshly ground white pepper
200g butter, cut into small squares
Silicon or baking paper
Non-stick spray
2 trays, exactly the same size, for baking
Aluminium foil
Herb salad
10 shallots, sliced into rings
Cornflour
1 bunch of chervil, leaves only
1 bunch of coriander, leaves only
3 stems of mint, leaves only
Green oil
4 stems English spinach
1 bunch flat leaf parsley, leaves only
300ml extra virgin olive oil
Preparation
Chermoula (Moroccan spice paste)
Mix ingredients in a blender until combined and refrigerate in a sealed container.
Boulangere potatoes
Spray one baking tin with non-stick spray and line with silicon paper.
Slice potatoes thinly and place a thin layer on the silicon paper. Add a little chicken stock, salt and pepper, then another layer of potato, a few knobs of butter, stock, salt and pepper. Repeat this process until all the potato is used.
Cover with baking paper, wrap in foil and bake at 180c for 3 hours.
Remove from oven, cool and place the second tray on top of the covered potato.
Place a heavy weight in the second tray and refrigerate the trays overnight.
The following day, turn out and cut the potato into rectangular wedges, about 10 x 5 cm each.
Herb salad
Peel and dice the shallots, dust with cornflour and deep fry quickly until crisp. Drain.
Place the herbs in a bowl with a squeeze of lemon, a drizzle of extra virgin olive oil and garnish with the fried shallots. Season to taste.
Green oil
Put olive oil into a blender. Add the spinach and parsley and blend into a green puree. Strain overnight through a fine filter.
To serve
Deep fry the potato wedges in olive oil and place on a baking tray. Place fish fillets on an oven tray and spoon over the chermoula.
Bake the potato and fish in a pre-heated moderate oven (180 degrees) for 15 minutes.
Place potato in the middle of a plate and place fish on top.
Garnish with herb salad and drizzle with the green spinach and parsley oil.
Note:
If including the potatoes, it is best to prepare them one day ahead. The green oil is also best prepared a day earlier.
If you enjoyed this Chermoula swordfish with boulangere potatoes recipe then browse more Moroccan recipes, seafood recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 55 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
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