FISH FEASTS

We recently visited The Fish House at Intercontinental Festival City to catch up with chef Matteo Guerra, who, like us, sources hammour, sea bream and sea bass from The Fish Farm. He showed us three ways in which the locally-grown fish can be prepared

 

 

SALT-CRUSTED SEA BASS

*SERVES 2 | PREPARATION 10 MINUTES | COOKING 25 MINUTES

1.2kg whole sea bass, scaled and gutted
50g lemon slices
7 spinneysFOOD Organic Free-Range eggs, whites only
1kg salt 

1 Preheat the oven to 200°C, gas mark 6. 2 Fill the cavity of the fish with lemon slices. 3 In a medium bowl, combine the egg whites and salt with your hands until a thick paste forms. 4 Place the fish on a tray lined with baking paper. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks. 5 Bake the fish until the crust is golden brown and very firm, about 25 minutes. 6 Slide the baking paper and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. 7 Remove the skin, slide a spoon under the top fillet to separate it from the spine and place it on a serving platter. Turn the fish over and repeat. 8 To serve, garnish with lemon slices.

HAMMOUR SAYADIYA

*SERVES 4 | PREPARATION 30 MINUTES | COOKING 60 MINUTES

SPICY TOMATO SAUCE
30ml olive oil
1 tbsp ras el hanout spice mix
1 fresh green chilli, chopped
1 red onion, thinly sliced
3 garlic cloves, minced
500g plum tomatoes
spinneysFOOD Salt and Black Pepper to taste

RAS EL HANOUT RICE
50ml olive oil
1 red onion, finely chopped 
1 tbsp ras el hanout spice mix
300g basmati rice
700ml fish stock
spinneysFOOD Salt and Black Pepper to taste

GRILLED HAMMOUR FILLETS
4 x 200g hammour fillets, skin on
30ml olive oil
spinneysFOOD Salt and Black Pepper to taste

Start with the spicy tomato sauce 1 Heat oil in a heavy large saucepan over a medium heat. 2 Add onion, garlic, chilli and ras el hanout spice mix. Cover and cook until onion is translucent, stirring occasionally. 3 Add the tomatoes and simmer gently, uncovered, until sauce thickens, for about 40 minutes. 4 Season sauce with salt and pepper to taste. Ras el hanout rice 1 Fry the red onion and ras el hanout spice mix in olive oil in a medium saucepan. 2 Stir in the rice, add the stock, cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid. Hammour fillets 1 Brush each hammour fillet with olive oil and season with salt and pepper. 2 Grill the fillets (skin side down first) for 8 minutes on each side. 

To serve, spoon the spicy tomato sauce on to the rice and top with a hammour fillet. Garnish with a herb salad and deep-fried crispy onions.



SEA BREAM EN PAPILLOTE

*SERVES 1 | PREPARATION 15 MINUTES | COOKING 10 MINUTES

600g butterflied sea bream
50g finely sliced fennel
50g finely sliced lemon
spinneysFOOD Salt and Black Pepper
30ml olive oil
20g chopped coriander
1 tbsp fish stock to taste
Baking paper and aluminium foil for the parcel
coriander and finely sliced chillies to garnish

1 Preheat oven to 180°C, gas mark 4. 2 Place the butterflied sea bream on a large square of parchment paper and place the fennel and lemon slices between the fillets and season with salt and pepper to taste. 3 Top with the coriander, olive oil and the fish stock. 4 Fold the baking paper around the edges tightly to create a half moon shape. 5 Wrap the parcel in aluminium foil and place on a baking sheet and bake for 10 minutes. 6 To serve, cut the parcel open and place on a plate.

TOP TIP: Make sure you press as you crimp and fold to seal the packet well, otherwise the steam will escape.