Grilled Hamour

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READY IN: 24hrs 30mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix lemon juice, olive oil, ginger-garlic paste, anchovy sauce, anchovy fillet, tarragon herb, salt and pepper to make a marinade.
  • Marinate the hammour fillet in this for a few hours or overnight for best results.
  • Grill it over the charcoal griller.
  • Saute garlic in butter.
  • Toss mint and greenpeas in it.
  • Add salt and pepper to taste.
  • Mash grated potatoes in a pan.
  • Add milk, butter, salt, pepper and nutmeg gradually until creamy in texture.
  • Finish off with cream and parsley.
  • Arrange the grilled hammour in the centre of your serving plate.
  • Serve hot with 49ers salad (recipe posted separately) and other accompaniments such as lemon butter sauce.
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