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Grilled Hammour can complement a perfect menu for any party.
Hammour fillet :- 250 gm
Lime squeeze :- 1 tbsp
Garlic-ginger paste :- 1 tbsp
Olive oil :- 2 tbsp
Anchovies, sauce :- 1 tbsp
Anchovy fillet :- 1 tbsp
Dried tarragon :- ½ tsp
Pepper :- To taste
Salt :- To taste
Green peas (boiled) :- 150 gm
Potatoes (boiled) :- 200 gm
Mint leaves (chopped) :- 20 gm
Butter :- 3 tbsp
Milk :- 50 ml
Fresh parsley (chopped) :- 1 tsp
Nutmeg :- Pinch
To prepare a marinade, combine lime squeeze, garlic-ginger paste, olive oil, anchovy sauce, tarragon herb, anchovy fillet, pepper and salt together in a bowl.
Apply the prepared mixture on the hammour fillet and keep aside for a few hours.
Barbecue it on a charcoal grill.
Sauté garlic in butter.
Toss greenpeas and mint in it.
Mixpepper and salt in it.
In a pan, crush ground potatoes.
Put margarine, milk, pepper, nutmeg and salt slowly tillthe mixture thickens.
Finish off withparsley andcream.
Keep the barbecued hammour in the middle of your serving dish.
Serve hot with lemon butter sauce and salad.