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  1. Back to homepage
  2. Recipes
  3. Star anise spiced sea bream with chermoula and Moroccan carrot salad

Star anise spiced sea bream with chermoula and Moroccan carrot salad

Braun Global recipe for star anise spiced sea bream with chermoula and moroccan carrot made with MultiQuick 5 hand blender | Braun Household
Ȑ
Difficulty
High
ȑ
Time
0 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

6  sea bream fillets, 150 g skin on
4  star anise, lightly toasted and ground
½  tsp. salt
2 tbsp. oil
2  garlic cloves
half a bunch fresh coriander
4 tbsp. olive oil
1 tsp. cumin seeds, ground
½  tsp. cayenne pepper
2 tsp. paprika
4 large carrots, peeled
2 tbsp. coriander, chopped
½  juice of orange
1 juice of lemon
1 tsp. sesame oil
½  tsp. cumin, ground
  salt
  pepper


Instructions

STEP 1/5

Pre-heat oven to 180°C. For the chermoula, place all the ingredients in Braun’s IdentityCollection Food processor FP 5160 and blend. Choose a speed level between 5 and 11 – the higher the speed level, the finer the chermoula. Preserve in the fridge until ready to serve. Clean the Food processor.

STEP 2/5

This recipe was prepared using Braun’s IdentityCollection Food processor FP 5160 with its whisk attachmentand its fine shredding insert.

STEP 3/5

Attach the whisk attachment to the Food processor. Whisk together the orange and lemon juices, sesame oil and cumin at a low speed. Season with salt and pepper, then pour over the shredded carrots and allow to sit for 10 minutes.

STEP 4/5

Make small incisions in the skin of the sea bream and sprinkle with ground star anise and salt. Pan-fry the sea bream fillets, skin down, in oil on a medium heat until golden brown and crisp. Turn once and cook for another 2 minutes.

STEP 5/5

Place the fish, skin up, in an ovenproof dish in the pre-heated oven to finish cooking for 1 - 2 minutes. To serve, place fish on large plates, top the cooked fish with a spoonful of chermoula. Stir the coriander into the salad and arrange on plates. Serve immediately.


You can easily add more salad vegetables, such as lettuce, tomato and cucumber, to the Moroccan carrot salad.
TThis recipe was prepared using Braun’s IdentityCollection Food processor FP 5160 with its whisk attachmentand its fine shredding insert.
This recipe can also be prepared using Braun’s MultiQuick Hand blender with its MQ 10 whisk accessory, MQ 70 (1.5 l) food processor accessorywith itsshredding insert, like for example in our set: MQ 785 patisserie plus. You can also use Braun’s IdentityCollection Food processor FP 5150 or TributeCollection FX 3030.

  1. Back to homepage
  2. Recipes
  3. Star anise spiced sea bream with chermoula and Moroccan carrot salad

Star anise spiced sea bream with chermoula and Moroccan carrot salad

Braun Global recipe for star anise spiced sea bream with chermoula and moroccan carrot made with MultiQuick 5 hand blender | Braun Household
Ȑ
Difficulty
High
ȑ
Time
0 min
&
Author
lorem ipsum
Servings:6
Makes:

Ingredients


6  sea bream fillets, 150 g skin on
4  star anise, lightly toasted and ground
½  tsp. salt
2 tbsp. oil
2  garlic cloves
half a bunch fresh coriander
4 tbsp. olive oil
1 tsp. cumin seeds, ground
½  tsp. cayenne pepper
2 tsp. paprika
4 large carrots, peeled
2 tbsp. coriander, chopped
½  juice of orange
1 juice of lemon
1 tsp. sesame oil
½  tsp. cumin, ground
  salt
  pepper

Instructions

STEP 1/5

Pre-heat oven to 180°C. For the chermoula, place all the ingredients in Braun’s IdentityCollection Food processor FP 5160 and blend. Choose a speed level between 5 and 11 – the higher the speed level, the finer the chermoula. Preserve in the fridge until ready to serve. Clean the Food processor.

STEP 2/5

This recipe was prepared using Braun’s IdentityCollection Food processor FP 5160 with its whisk attachmentand its fine shredding insert.

STEP 3/5

Attach the whisk attachment to the Food processor. Whisk together the orange and lemon juices, sesame oil and cumin at a low speed. Season with salt and pepper, then pour over the shredded carrots and allow to sit for 10 minutes.

STEP 4/5

Make small incisions in the skin of the sea bream and sprinkle with ground star anise and salt. Pan-fry the sea bream fillets, skin down, in oil on a medium heat until golden brown and crisp. Turn once and cook for another 2 minutes.

STEP 5/5

Place the fish, skin up, in an ovenproof dish in the pre-heated oven to finish cooking for 1 - 2 minutes. To serve, place fish on large plates, top the cooked fish with a spoonful of chermoula. Stir the coriander into the salad and arrange on plates. Serve immediately.

Notes

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