Maaquouda Aux Rougets

A Tunisian Pâté of Red Mullet

Preparation info
  • Serves

    Two to Four

    • Difficulty


Appears in

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.


  • ½ kg (1 lb 2 oz) red mullets
  • ½ kg


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