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Braun MultiQuick System
The world’s largest attachment system* for unlimited versatility.
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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.
This recipe was prepared using Braun’s IdentityCollection Food processor FP 5160 with its whisk attachmentand its fine shredding insert.
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.
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.
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.
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.
This recipe was prepared using Braun’s IdentityCollection Food processor FP 5160 with its whisk attachmentand its fine shredding insert.
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.
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.
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.
