Chermoula, Tomato and Fish Tagine - Chef Recipe by Jennifer Joyce
The aromas of cinnamon and other spices permeate the streets in Morocco, from the market stalls to t...
6 × 220 g snapper fillets, skin and bones removed
2 carrots, peeled and cut into fine julienne strips
350 g turnip (about 1 1/2 turnips),peeled and cut into fine julienne strips
3 cloves garlic, thinly sliced
1 Tbs thinly sliced ginger
Sea salt and freshly ground black pepper
80 g butter, cut into 6 pieces
15 g shaved black truffle, plus extra to garnish
120 ml light soy sauce
120 ml chinese rice wine
8 spring onions, thinly sliced on the diagonal
Preheat the oven to 180C. Using a sharp knife, trim the snapper fillets. Tear off six 40 cm square pieces of baking paper.
Combine the carrot, turnip, garlic and ginger in a bowl. Place a pile of the vegetables in the middle of each piece of paper and sprinkle with a little salt and pepper. Place a piece
of snapper on each and top with butter and shaved truffle. Drizzle each portion with a tablespoon of soy sauce and rice wine.
Working with one parcel at a time, bring two facing sides of the paper together in the middle over the fish and fold over about 2 cm, then continue to fold until it is just above
the fish. Fold the paper at the open ends under the fish and place on a baking tray. Repeat with the remaining parcels.
Place the baking tray in the oven and cook for 10-15minutes or until the fish is just cooked through. It is best to take them out just before they are cooked as the residual heat will finish the job.
To serve, place a parcel on each plate, tear open and scatter with spring onion and shaved truffle.
Credits: Extracted from The Truffle Cookbook by Rodney Dunn with photography by Luke Burgess, Lantern, RRP$59.99
Photo Credits: Extracted from The Truffle Cookbook by Rodney Dunn with photography by Luke Burgess, Lantern, RRP$59.99