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Preparation time : 15 minutes
Cooking time : 25
minutes
Difficulty : Easy
Price : Middle
Ingredients :
For 6 people,
A beautiful daurade of 2 kilos (or 3 small ones), scaled and cleaned
out
2 unsprayed lemons and the juice of three other lemons
2 onions
A small jar of capers
A bunch of fresh coriander
6 cloves of garlic
A few saffron threads
6 tablespoons of olive oil
Salt and pepper |
- The day before, prepare your saffron by diluting
it in a small cup of cold water, which you will filter before
using it.
- Clean the daurade, and slice it.
- Peel onions, garlic, and chop. Wash the lemons,
and slice them. Wash the coriander
- In a pot, pour the olive oil and the lemon
juice, put the garlic and onions, a little bit of salt and pepper,
and slowly brown.
- When the onions start to be brown, add 10 cl
of water, bring to boiling point, and add the capers.
- Lay the daurade slices, and the lemon, reduce
fire, add saffron and let cook on moderate fire for a quarter
of an hour.
- Strew the coriander on the fish, reserve it
into a warm dish, and reduce the sauce for 5 minutes.
- Put the fish in the serving plate, and pour
the sauce over it.
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| You like Moroccan food ? Why wouldn't you discover it
during one of our cooking
week-end ? You would learn with professional cooks, you would
discover spices in the souks, and learn to adapt traditionnal cooking
to european and modern conditions. |
