Maaquouda Aux Rougets

Name: Maaquouda Aux Rougets
Yield: Serves Two to Four
Cuisine: Tunisia
Ingredients: salt and pepper; 1 tsp harissa; 2 sprigs parsley, finely chopped; 1 tbs grated Parmesan; 1 small onion, minced; ½ kg (1 lb 2 oz) potatoes, cooked, peeled and mashed; ½ kg (1 lb 2 oz) red mullets; 6 eggs; 225 ml (8 fl oz) olive oil

A Tunisian Pâté of Red Mullet

Preparation info

Serves
Two to Four

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

This dish can be made with a wide variety of fish. Mérou is often chosen but red mullet gives a particularly pleasant flavour.

Ingredients

½ kg (1 lb 2 oz) red mullets
½ kg

Africa
Tunisia
Fish course
Pescatarian
Spicy
Gluten-free
Mediterranean

Method

Behead, gut, scale and rinse the red mullets. Poach them in salted water, then remove skin and bones and flake the flesh finely.

Mix the fish, mashed potato, parsley and onion in a terrine with the olive oil, the eggs, the grated cheese and the harissa (diluted with a little water). Season to taste, make sure that the upper surface of the mixture is even and put the terrine in a moderat