Updated: Jun 11, 2020
I have mostly seen this dish with white fish so when I came across Ottolenghi and Tammimi's version with salmon in 'Jerusalem', I knew I had to try it. The result was delicious! People tend to prefer salmon to white fish, so this was a sure winner for one of the starters on my Pesach menu.
Preparing this dish is actually quite easy and involves two main steps: firstly preparing the sauce; secondly making the fish and serving it with the sauce.
If you don't have the recipe book, here is paraphrased version of the original Ottolenghi and Tammimi recipe. Happy cooking.
Sauce (the original recipe includes chili, which I kept out for the children):
6 garlic cloves, roughly chopped
2 tsp sweet paprika
1 tbsp caraway seeds (whole and dry roasted)
1 1/2 tsp ground cumin
1/3 tsp cayenne pepper
1/3 tsp ground cinnamon
250 ml water
1 small tin of tomato puree
2 tsp caster sugar
2 tbsp lemon juice
Make a paste by blending garlic, oil and spices in a processor. Add more oil if necessary. The idea is to make a paste.
The pour oil into a pan and heat up. Add the paste to the pan and fry for 30 seconds. Add water and tomato puree and simmer. The add salt and pepper to taste, sugar and lemon juice.
While the sauce is simmering, prepare the fish by rolling it in seasoned matzah flour.
1 cup coarse matzah meal
Salt and pepper to taste
Then pan fry with a bit of oil until it changes color.
Once the sauce is ready, add the salmon and cover with a lid. Let it steam for approximately 5 minutes. Serve hot or cold. Both are delicious.