... cooked up by Oren Ambarchi for the Touch Recipe Book

2 x sumptuous fish recipes from the Ambarchi kitchen both derived from traditional Sephardic recipes that go way back

POISSON SAUCE ROUGE

Ingredients:
Flour
3 Red Peppers
2-3 Cloves of garlic, peeled
1kg (2lb) of white fish fillets such as Flathead or Snapper
4 tablespoons of Peanut Oil
Juice of 1 Lemon
Mediterranean Parsley
Salt & Pepper

1. Roast the red peppers in a hot oven (about 200-220 degrees) - make sure
they're fleshy - put them on a baking tray in the oven until their skins are
blistered & black. Turn them over once so the skins are blistered on both
sides. Take them out and leave for 10-15mins.
Once they are cool enough to handle, peel them and remove the seeds & stem. Keep
the juice but make sure there are no seeds in it.

2. Blend the peppers and the juice of the peppers to a cream together with the
garlic + the salt & pepper in a food processor

3. Pour the sauce into a pan & heat through being careful not to burn it. Heat
it through gently until it begins to bubble.

4. Lightly flour the fish & then saute in the oil turning over once

5. Take the fish out & add a little salt & pepper + the lemon juice

6. Serve with the sauce poured over the fish and the chopped parsley sprinkled
on top

Best served with cous cous & a Mediterranean green salad (tomatoes, cucumbers,
parsley, a little mint, lemon juice, olive oil, salt & pepper).




POISSON AUX CITRONS CONFITS

1.5kgs (3lb) of White FIsh Steaks or Fillets such as Flathead or Snapper
3 Preserved Lemons (these are lemons that have been preserved in salt - easy to
make but even easier to buy readymade in a jar from a store)
4 Tablespoons of Peanut Oil
175ml of Water
1 Teaspoon of Smoked Paprika (or regular paprika, however the smoked version is
goooood)
1/4 Teaspoon of Turmeric
Salt + Pepper
4 Tablespoons of chopped Coriander

1. Mix and beat the oil and water with the paprika, turmeric, salt, pepper and
chopped coriander and marinate the fish in it for 30mins
2. Rinse the preserved lemons under cold water & remove the pulp (important!).
Once the skins are rinsed cut them into small pieces & spread half of them on
the bottom of a baking dish
3. Lay the fish on top and pour the marinade over it
4. Cover with the remaining lemon skins
5. Bake in the oven at 220 degrees for 20mins

As per the previous dish this one is best served with cous cous & a
Mediterranean green salad (tomatoes, cucumbers, parsley, a little mint, lemon
juice, olive oil, salt & pepper).

Bon Appetit!



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