SAMAK NAYEH (TREVALLY TARTARE WITH PRESERVED LEMON, POMEGRANATE & SUMAC)
Samir Allen, Gemmayze St
![](https://www.cuisine.co.nz/wp-content/uploads/2019/10/Cuisine-Magazine-Recipe-Samak-Nayeh-Trevally-Tartare-with-Preserved-Lemon-Pomegranate-and-Sumac.jpg)
tags:trevally tartare, pomegranate, lemon, sumac
Makes
10 piecesPreparation
25 minsCook
10 minsIngredients
250g raw trevally, diced into 1cm cubes | |
1 bunch chives, finely chopped | |
FOR THE PICKLED RED ONIONS | |
1 red onion, peeled | |
100g caster sugar | |
100ml water | |
100ml white wine vinegar | |
FOR THE PRESERVED-LEMON MAYO | |
2 preserved lemons | |
2 egg yolks | |
20ml vinegar | |
200ml neutral oil (like grapeseed or canola) | |
FOR THE DRESSING | |
30ml pomegranate molasses | |
30g sumac | |
30ml lemon juice | |
50ml olive oil | |
FOR THE LEBANESE BREAD CRACKER | |
1 piece Lebanese bread | |
50ml olive oil |
Instructions
1. | Preheat the oven to 160°C. |
2. | For the pickled onions, thinly slice the onion (or use a mandolin if you have one). |
3. | Bring the sugar, water and vinegar to the boil in a small saucepan. Once boiled, add the onions and take off the heat. Leave to cool in the liquid. |
4. | Once cooled, remove the onions from the liquid and squeeze out any excess moisture. Chop finely. |
5. | For the preserved-lemon mayo, remove the pith from the preserved lemons and chop roughly. |
6. | Put in a blender with the egg yolks, vinegar and some salt. Blend until a smooth paste is formed. |
7. | With the blender on, slowly stream in the oil until thick and creamy. Season to taste. |
8. | Spoon into a piping bag or squeeze bottle. |
9. | This will make more than needed, but the remaining mayo can be kept in the fridge for up to one week. |
10. | For the dressing, whisk together the pomegranate molasses, sumac, lemon juice and olive oil. Season to taste with salt. |
11. | For the bread cracker, trim the edges of the Lebanese bread to create a square, then cut into five long strips. |
12. | Peel apart the two layers of bread, so you have 10 strips. |
13. | Lay these on a tray, brush with olive oil and season with salt. |
14. | Bake until lightly golden and crispy, then cool. |
15. | To assemble, put the diced fish into a bowl. |
16. | Pour over the dressing, half of the pickled onions and half of the chopped chives. |
17. | Mix thoroughly for 30 seconds to emulsify the dressing and coat the fish. |
18. | Lay the bread crackers on a chopping board and spoon the fish mixture on top. |
19. | Dot with preserved-lemon mayo, sprinkle with reserved pickled onions and chives. |
20. | Transfer to a serving platter and serve. |
Photography Jason Creaghan
Leave a Reply