Samke Harra

La storia di questo piatto

Samke harra is the fish dish of the Levantine coast, where a whole sea bream or sea bass arrives at the table dressed in a fiery coriander and chili sauce. Tahini, toasted walnuts and sweet golden onions soften the heat, a balance that speaks of shared tables and sea-facing kitchens.

Ingredienti

• 900 g Whole branzino or gilt-head bream (about 32 oz), scaled and gutted
• 40 g Fresh cilantro (1 oz for the sauce, 0.35 oz for garnish)
• 15 g Fresh parsley (leaves for the sauce and stems for the cavity)
• 1 piece Fresh red chili pepper
• 4 cloves Garlic
• 3 tablespoons Lemon juice for the sauce, plus 3–4 lemon slices for the cavity
• 1 tablespoons Extra virgin olive oil for the onions
• 2 tablespoons Extra virgin olive oil for the pan and fish skin
• 3 tablespoons Extra virgin olive oil for the sauce
• 1 tablespoons Extra virgin olive oil for finishing
• 2 tablespoons Tahini
• 40 g Toasted walnuts
• 2 pieces Medium onion (half under the fish in the pan, half for serving)
• 1/4 teaspoon Salt for the onions
• 3/4 teaspoon Salt for the fish
• 1/4 teaspoon Salt for the sauce
• 1/2 teaspoon Black pepper
• 2 tablespoons Pomegranate seeds

Preparazione

1. Preheat the oven to 400°F. If the fishmonger hasn't already, scale the fish by scraping the skin from tail to head with the back of a knife, gut it by making an incision from the anus to just below the gills, remove the innards and gills, and rinse the cavity thoroughly. Pat the fish dry inside and out with paper towels. Make 3 shallow diagonal cuts on each side.
2. While the oven preheats and you prepare the fish, slice the 2 onions thinly and cook them in a pan with the olive oil for the onions and salt for the onions for 15–20 minutes over medium-low heat, stirring occasionally, until softened and golden. Meanwhile, toast the walnuts in a dry pan for 3 minutes and chop them coarsely.
3. Season the fish: rub the salt for the fish and all the black pepper over the skin and inside the cavity. Tuck the lemon slices and parsley stems into the cavity. Oil the roasting pan with half of the olive oil for the pan and skin, spread half the onions on the bottom, and lay the fish on top. Drizzle the skin with the remaining olive oil for the pan and skin, and set aside the remaining onions.
4. Roast the fish at 400°F for 25–30 minutes. It's done when the flesh near the backbone is white and opaque and flakes easily with a fork (about 140–145°F at the thickest point). For crispier skin, place under the broiler for the last 2–3 minutes, keeping the onions beneath the fish and watching carefully to prevent burning.
5. While the fish roasts, prepare the harra sauce. Finely mince 1 oz fresh cilantro (reserve the remaining 0.35 oz for garnish), the parsley leaves, the 4 garlic cloves, and the whole chili pepper (remove the seeds if you prefer less heat).
6. In a bowl, combine the herbs, garlic, chili, walnuts, 3 tablespoons lemon juice, the olive oil for the sauce, 2 tablespoons tahini, and salt for the sauce. Stir together and, if needed, add warm water a tablespoon at a time until you reach a soft, not overly loose consistency. Taste and adjust salt and lemon.
7. Remove the fish from the oven and let it rest for 5 minutes: serve it warm so the flesh stays moist and tender.
8. Spoon the harra sauce over the fish and scatter the pomegranate seeds and remaining fresh cilantro on top.
9. Drizzle with the finishing olive oil and serve with all the onions—both those from the pan and those set aside.