It's traditional to enjoy a meal of Fish or Seafood on Good Friday.
In this dish we use delicious Pearl Perch with sides of good fresh salsa and the versatile family favourite, couscous.
Ingredients
Labna
- 100ml Cows milk yogurt
- 10ml Double cream
- 2g Sea salt
- 2g Local Garlic crushed
- 20ml Ripe lemon juice
Salsa
- 500g Ripe Carnarvon Roman tomatoes
- 2g Greek saffron threads
- 200ml Freshly squeezed orange juice
- Lake crystal Flake Salt
- Ground black pepper
Baked Fish
- 4x150grams Pearl perch
- 5g Local garlic peeled
- 20ml Ripe lemon juice
- 60ml Njoi olive oil
- Lake crystal flake Salt
- Ground white pepper
Couscous
- 200g Couscous
- 20ml Njoi olive oil
- 40g Unsalted butter
- Lake crystal flake salt
- Ground white pepper
- 1 Lime zest
Method:
- For the Labna mix all the ingredients in a bowl and hang in muslin cloth in fridge overnight. Next day take out of cloth and set aside ready to serve.
- Put a Litre of hot water on to the stove to boil and add 20g of salt. Prepare the tomatoes for concasse by taking out the core and scoring the tip. Once water has boiled, place tomatoes into the water half at a time for 10 seconds then bring out and put them straight into ice bath.
- Once cooled clean off the skin and seeds, then dice up roughly. Juice the oranges and pour juice into a pot and place on stove on medium heat to reduce down by 3/4, or until it becomes a glaze.
- Heat another saucepan up gently with olive oil and add diced tomatoes and season to taste. Cook for about 8 minutes or until the tomato starts to break down and then add orange juice/glaze. Cook for a further 3mins and set aside in a warm place.
- For the couscous but the steamer and bring to the boil. Soak the couscous for 10mins in a lot of cold water then drain with a fine sieve.
- Place a clean cooking cloth in the steamer insert and put the couscous inside it spread evenly. Dice the butter and arrange it over the raw couscous.
- Wrap it up and put into the steamer forking every 3 to 4 minutes till its cooked, which should take about 10 to 15 minutes.
- Take out of the steamer and put onto a flat tray, then drizzle olive oil over it and season to taste. Using your hands rub the grains gently through your fingers so they don't stick together.
- To bake the fish, pre heat the oven to around 200 degrees season it well and place into an oven proof pan, add the rest of the ingredients and cover with aluminium foil. Put in oven for around 8 to 10 minutes, then take out and let rest.
by vineleaves.com
