Poached Sea Bass with Almond Sauce (Badem Taratorlu Levrek)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 fish fillets or steaks 425 ml/3/4 pint water salt
1/4 teaspoon black peppercorns 1 tablespoon lemon juice 1 bay leaf
2 springs parsley TARATOR: 60g/2 oz soft white breadcrumbs 115g/4 oz ground almonds
2 cloves garlic 3 tablespoons lemon juice 4-6 tablespoons cold water
4 tablespoons olive oil salt paprika, to serve (optional)



1 Rinse the fish and pat dry with kitchen paper. Pour the water into a large frying pan with a lid to fit, add salt to taste, peppercorns, lemon juice, bay leaf and parsley, cover and boil for 10 minutes. Reduce the heat, add the fish and add extra water to cover if necessary. Cover with the lid and simmer for about 6-8 minutes, until the fish flakes when tested with a knife point. Allow to cool in the liquid.
2 FOR THE TARATOR: Process the breadcrumbs, almonds, garlic, lemon juice and 4 tablespoons of water in a food processor until thick and smooth. With the food processor switched on, gradually add the oil in a thin stream. Add salt to taste and extra water if necessary to make a thick creamy sauce.
3 To serve, lift the fish out of the liquid and drain well. Place on individual plates and spoon over the tarator to cover the fish. Serve with a light dusting of paprika, if desired.

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