Sea Bass with Walnut Mukhurma and Cedar Nut Tarator
Main Dishes • European
Description
Sea Bass with Walnut Mukhurma and Cedar Nut Tarator
Ingredients
- Sea Bass 4 pieces
- Salt to taste
- Ground Black Pepper to taste
- Pistachios 5 oz
- Red Wine Vinegar 1½ spoons
- Lemon ½ pieces
- Olive Oil 0 fl oz
- Spices to taste
- Walnuts 5 oz
- Sweet Pepper 8 pieces
- Garlic 1 clove
- Malt Vinegar 1 tablespoon
- Narshehab sauce 1 tablespoon
- Paprika 1 tablespoon
Step-by-Step Guide
Step 1
Clean the sea bass, season with salt and pepper, place it on a greased baking sheet, and bake in an oven preheated to 355°F for thirty-five minutes.
Step 2
While the fish is baking, start preparing the tarator. Crush a clove of garlic with salt in a mortar. Blend the pine nuts in a blender until you achieve a smooth paste. Add the garlic, salt, pepper, and the remaining ingredients, then pour in six tablespoons of water and blend again. The sauce should have a consistency similar to thick cream. If necessary, you can thin it out with a couple of tablespoons of water.
Step 3
The second sauce is called muhurma. For it, chop bell peppers and place them in a blender along with walnuts, blending until smooth. In a mortar, grind garlic with a couple of pinches of salt. Combine it with the nut and pepper paste and the remaining ingredients. Season with salt and pepper to taste. The sauce should be thick but not solid—if needed, you can add a little water.
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