Samke bi taratour

Samke bi taratour

Fish with tahini sauce

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 snapper or other fish suitable for baking, (about 2 kg)
1/2 lemon, juiced
salt, to season
60ml olive oil
double quantity Taratour bi tahini
3 tablespoons flat-leaf parsley, finely chopped

To garnish

Quantity Ingredient
cucumber skin, thinly peeled
olives
parsley sprigs
pomegranate seeds, if available
1 tablespoon pine nuts, pan-fried in 1 tablespoon olive oil until golden
lemon wedges or slices

Method

  1. Clean and scale the fish if necessary. Leave the head on but remove the eyes. Rinse the fish and pat dry with paper towels. Make three slashes into the skin on each side of the body.
  2. Rub the fish inside and out with the lemon juice and salt. Cover and refrigerate for 1 hour.
  3. Meanwhile, preheat the oven to 180°C.
  4. Oil a large baking dish. Lay the fish in it and pour the remaining oil over the top. Bake for 30 minutes, or until the fish is cooked when tested at its thickest part. Baste the fish occasionally with the pan juices during baking, and do not overcook.
  5. Carefully lift the fish onto a platter, cover with plastic wrap and chill. Alternatively, leave it to cool a little, then neatly cut off the head and tail and reserve. Remove the side fins and lift the flesh from the body in two sections from each side. Take off the skin and remove any bones. Discard the backbone and fins. Rearrange the fish in its original shape on a clean platter, then cover and chill.
  6. Make the taratour bi tahini as directed in the recipe, using enough water to give a thick sauce. Spread half the sauce over the fish, leaving the head and tail uncovered. Smooth the sauce with a small spatula.
  7. Decorate as desired, with whatever garnish ingredients are available or appeal. Cucumber skin can be used to simulate fins; make fringe-like cuts along the length of the strips. Use an olive or a parsley sprig for the eye. Cover and chill again until ready to serve.
  8. Garnish the platter with lemon slices or wedges and parsley sprigs. Stir most of the chopped parsley into the remaining sauce, place in a bowl and sprinkle with the remaining chopped parsley.
  9. Serve as part of a buffet spread, or as a first course.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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