FISH BURIKAS WITH SQUASH HARISSA
Extract from Tel Aviv
![](https://www.cuisine.co.nz/wp-content/uploads/2019/05/Cuisine-Magazine-Recipes-Fish-Burikas-Squash-Harissa-745x1024.jpg)
tags:harissa, fish. burikas, squash
Serves
4 as an appetiserIngredients
FOR THE SQUASH HARISSA | |
650g calabaza or butternut squash | |
1 tablespoon sea salt | |
½ teaspoon coriander seeds | |
½ teaspoon cumin seeds | |
½ teaspoon fennel seeds | |
½ teaspoon caraway seeds | |
½ teaspoon chilli flakes | |
20g pickled lemons | |
1 clove garlic | |
4½ teaspoons sugar | |
6 tablespoons olive oil | |
2 tablespoons harissa | |
FOR THE BURIKAS | |
300g white fish fillet without skin (wild-caught tarakihi, mid-water trawl hoki or pot-caught blue cod) | |
1 small spring onion, trimmed and finely chopped | |
1 cayenne chilli pepper, deseeded and finely diced | |
½ onion, finely chopped | |
1 sprig dill, finely chopped | |
3 sprigs coriander, finely chopped | |
4 sprigs flat-leafed parsley, finely chopped | |
grated zest of 1 lime | |
2 tablespoons dry breadcrumbs | |
1 teaspoon sea salt | |
2 tablespoons olive oil | |
canola oil, for frying | |
50g plain flour | |
4 spring roll wrappers | |
4 egg yolks |
Instructions
1. | Preheat oven to 220°C. |
2. | For the squash harissa, peel and deseed the squash and cut into 3cm cubes. |
3. | Mix with the salt in an ovenproof dish, cover with foil and bake in the oven until the squash is soft and golden brown, 20-30 minutes. |
4. | Remove from the oven and pour off the liquid. |
5. | Dry-roast the spices in a frying pan until they release their aromas, then finely grind them in a mortar. |
6. | Blitz half of the squash together with the pickled lemon in a blender or with a stick blender to make a cream. |
7. | Coarsely mash the remaining squash with a fork. Peel and finely chop the garlic, then mix together all the ingredients for the squash harissa. |
8. | For the burikas, cut the fish into a very fine dice. |
9. | Combine the fish, spring onion, pepper, onion and herbs with the lime zest, dry breadcrumbs, salt and olive oil and chop again until very fine or put through a meat grinder. |
10. | Heat an ample amount of canola oil in a deep saucepan. |
11. | Whisk the flour together with 50ml of water until smooth. |
12. | Lay out the spring roll wrappers flat. Place a quarter of the filling on each wrapper. |
13. | In the middle of the filling, make a well and carefully place one egg yolk in it. |
14. | Brush the edges of the wrappers with the flour-water mixture and fold into triangles. |
15. | Press the sides firmly together so that no oil can penetrate during the frying process. Carefully flatten the filled wrappers a bit. |
16. | Fry the burikas in the hot oil until golden brown and crisp. |
17. | Remove from the saucepan with a slotted spoon, drain on paper towels and serve with the squash harissa. |
![](https://www.cuisine.co.nz/wp-content/uploads/2019/05/Cuisine-Magazine-Tel-Aviv.jpg)
Tel Aviv by NENI.
RRP $55, published by Murdoch Books.
Photography by Nuriel Molcho.
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