MAHI SHEKAM POR – STUFFED PERSIAN FISH WITH TOMAMI PERSIEN
Persien
fish
main course
medium
Torben Ebert
Ingredients for 4 persons
- 1 whole fish (e.g. sea bream, sea bass, trout), approx. 800-1000 g, gutted and scaled
- 2 onions (approx. 200 g), finely chopped
- 3 cloves of garlic, finely chopped
- 1 bunch fresh parsley (approx. 30 g), finely chopped
- 1/2 bunch fresh coriander, finely chopped
- 1/2 bunch dill, finely chopped
- 2 tbsp pomegranate seeds
- 2 tbsp walnuts, roughly chopped
- 1 tsp turmeric
- 1 tbsp lemon juice
- Salt and pepper to taste
- 3-4 tbsp olive oil
- 1/2 tsp cinnamon
- a pinch of saffron
- 3 tbsp TOMAMI Persia
Preparation
Prepare the fish
Wash the whole fish inside and out and pat dry.
Rub inside and out with a little salt, pepper, 1/2 tsp turmeric and a little lemon juice.
Set aside and leave to marinate while you prepare the filling.
Prepare the filling
Dissolve a pinch of saffron in 2 tbsp warm water in a bowl and leave to infuse.
Heat 2-3 tbsp oil and fry the onions until translucent (approx. 5-7 minutes).
Add the garlic and sauté briefly.
Then add the turmeric, cinnamon, salt and pepper.
Stir in the chopped herbs (parsley, coriander, dill) and fry for 2-3 minutes until they fall apart. Fold in the pomegranate seeds and walnuts.
Stir in 1 tbsp of saffron water.
Allow the filling to cool slightly and add 3 tbsp TOMAMI Persien.
Stuff and seal the fish
Stuff the inside of the prepared fish with the herb and tomami mixture.
Use kitchen string or toothpicks to close the opening in the belly so that the filling does not fall out.
Cook the fish
Preheat the oven to 180°C (top/bottom heat).
Place the stuffed fish in a greased baking dish, brush with a little oil and drizzle with the remaining saffron water.
Bake in the oven for approx. 30 minutes (depending on the size of the fish), brushing with your own stock or a little oil in between.
Serve
Arrange the fish on a platter, garnish with fresh herbs and lemon wedges if desired.
Serve with classic sabzi polo (herbed rice) or plain basmati rice.
