Nick Flynn’s Seared Mero Fillet with Chermoula and a Spring Salad
Ingredients
• 500 ml beetroot juice
• 1/2 tsp sugar
• 750 gm mero fillet
• 10 pc cherry tomatoes
• 10 pc asparagus
• 100 gm snow pea sprouts
• 1 pc witlof, or Belgian endive
• 10 sprigs chervil
• 20gm white onion
• 1/2pc red bell pepper
• Salt, to taste Chermoula
• 1/2 bch parsley
• 1 tsp cumin, ground or seeds
• 4 cloves garlic
• 1/8 bch coriander
• 1/8 bch mint
• 1/2 large chili pepper
• 150ml extra virgin olive oil
• 1/4 lemon zest, quickly dipped in boiling water
• 1 tsp lemon juice
Citrus dressing
• 20 ml lemon juice
• 20 ml lime juice
• 120 ml extra virgin olive oil
Instructions
1. Making the Glaze: Cook the beetroot juice and sugar in a pot over medium high heat. Reduce the liquid until around 50 ml is left and the liquid has a caramel syrup consistency. Allow to cool.
2. Making the Chermoula: Wash the parsley, coriander and mint well and pat dry. Place all chermoula ingredients into a blender and blend to desired consistency. Season to taste with salt.
3. Making the Dressing: Add all the dressing ingredients and season with salt to taste.
4. Preparing the Mero Filets: Season the mero filets with salt and sear them quickly on a hot pan. Finish them in a 200 degree C oven. Stick a metal skewer or chopstick in the middle of the mero to check for doneness. It’s ready if the tip of the skewer comes out warm but not hot to the touch. Top the mero with the chermoula and return to the oven for around 1 minute to release the chermoula flavors.
5. Putting it Together: Cut all salad ingredients, season with salt and toss with citrus dressing. Brush glaze on the plate and add the dressed salad. Finish with the chermoula-crusted mero.
Popularity: 1% [?]
Durkee in Korea (18)
Gina (17)
Minhee (10)
Admin (8)
Jure (8)
Dave R. (4)
David Carruth (4)
Charles Montgomery (3)
Allison (2)
James (2)