Chermoula; North African cuisine, especially in Morocco, Tunisia and Algeria countries are widely used in the sauce and spices.
Depending on regional and personal preferences, it is made with a mixture of spices, medicinal plants and other materials.
However, the common components in the Chermoula include:
Fresh parsley
Fresh coriander
Garlic
Red pepper
Cumin
Coriander
Lemon juice
Olive oil
Salt
In addition to these basic components, other spices such as bitter chili pepper, turmeric or red pepper can be included.
Chermoula sauce is often used to marinate fish, meat or vegetables.
This sauce; Fresh herbs, spices and citrus should not be a bold and delicious taste to the food. It is generally used in traditional North African dishes such as grilled or roasted fish and is also popular in Mediterranean cuisine.
How to make a Chermoula sauce? Materials
1 bunch of fresh parsley, chopped
1 Bunch of fresh coriander, chopped
4 cloves of garlic, chopped
1 teaspoon of red pepper
1 teaspoon of ground cumin
1 teaspoon of grinded coriander
1 lemon juice, freshly squeezed
Half a glass of olive oil
Salt
Preparation of
Combine parsley, coriander, garlic, red pepper, cumin, coriander, lemon juice and salt in a kitchen processor or mixer.
Mix until a smooth paste is formed.
Until the mixture is thoroughly joined and emulsified, slowly add the olive oil while working.
Chermoula can be used immediately or stored in the refrigerator up to a week.
How to use? To use for marinating, apply Chermoula over the fish, meat or vegetables you have selected and allow to rest for at least 30 minutes before cooking.
To use as a sauce, serve Chermoula next to your plate or walk over the meat or vegetables before serving.
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How to Make Fish with Chermoula? For fish marinated with Chermoula:
Materials
4 sea bass fillets
1 cup of chermoula sauce
Salt
Preparation of
Clean and dry the fish fillets. Lightly rub with salt.
Put the fish in a large bowl and pour the sauce, making sure that it completely covers each fillet.
Cover the bowl and marine for at least 30 minutes or 2 hours in the refrigerator.
Prevent your grill, your oven or the grill ceiling at high temperature.
Put the fish on a hot grill or oven.
On both sides, cook for 5 to 7 minutes, ie the fish is completely cooked and the skin is crispy.
Serve the fish hot, if desired, decorate with additional chermoula sauce, lemon slices and fresh herbs.
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