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Trout Tagine Carrots with Chermoula

trout tagine tout carrot with charmoula

Trout Tagine Trout Carrots with Chermoula


Originally, tajine refers primarily to the terracotta dish that offers very particular cooking in the Berber kitchen. Indeed, tajine is designed to withstand high and long cooking temperatures.

Come and enjoy our tajine The food put in the cook is so smothered and steamed, even if it evaporates through the small opening.

No need to put fat, because the dishes simmer on a warm stove or a brazier. This stew allows the meat to keep all its softness.

The more fragile tajines are, on the other hand, used for the service only. They allow us to emphasize the dishes and to serve at the same time as the decoration of the table.

Tagine a family dish

Since tagine has been exported outside Morocco, Westerners know it as a convivial dish that is served at large tables.

This rustic stew is so fragrant that thanks to spices, we travel cheaply!

But in Morocco, it is a well-codified ritual. Thus, if an important host is present, he will be presented with the best pieces. We eat the tajine with a cake of bread and it is used directly in the dish. Fingers should not touch the dish.

Finally, just like couscous, tajine is an emblematic dish of Moroccan restaurants!

There are so many varieties: tajine with prunes, fish, lemon and olives, citrus fruits, etc. It mixes sweet (grape), salty (meat), and spices (coriander) without harm. Slow cooking allows each food to soak up the aroma of all the others.
Each house has its own recipe, but the goal remains the same. Offer a gourmet and generous dish to his family and guests.

today we will introduce tagine trout carrots chermoula
trout tajine carrots with chermoula is a delicious tajine with trout patches, carrots, pepper, olives, and aromatics & spices typically oriental to chermoula ... For my part, I used a mixture all ready but you can compose it yourself: it contains cumin, coriander, salt, pepper, herbs (dry parsley), cinnamon, pepper, turmeric, ginger, nutmeg, clove, and cardamom ... This complete single dish, fragrant and lightly cooked simply in the oven with melting vegetables and a tender fish that will brighten the table! Of course, the trout can be replaced by Salmon and olives with mushrooms ... It's up to you!


For 4 people :

4 trout (or fillets) of trout

- 2 soup spoon of oil 

 6 carrots cut into sticks

 - 100g slices of peppers (3 colors)

 - 4 cloves of garlic 

50g of liquid cream

- 1 handful of green and black olives

 - 2 soup spoon of chermoula spices

- 1 teaspoon of turmeric

 - 1 onion sliced

 - salt.

Decor :

3 hard-boiled eggs

  •  Step 1

Preheat the oven to 350 f ° C. In a bowl, mix 1 case of oil with 2 cloves of garlic minced and chermoula spices. Dip the trout stones and impregnate them well with the mixture. Marinate for at least 2 hours in the fridge.

  • 2nd step

In a tajine dish, pour the remaining oil case. Add the onion and 2 garlic cloves in strips, sweat over low heat, the dish placed on a plate and not on the fire. Stir in carrots, peppers and sprinkle with turmeric, salt. Add a glass of water, cover, and bake for 30 to 45 minutes until the vegetables are tender enough.

  •   Step3

Tagine trout carrots with chermoula
Take the tajine out of the oven, add the cream and the olives and place the trout stones. Cover and put back in the oven 20 min approx.

  •  Step4

Tagine trout carrots with chermoula
Serve the tajine well by decorating it with hard-boiled eggs cut in half.

Good realization and good tasting...

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