For the fish:
- 1 sea bream weighing 1.25kg
- 2 tbsp chopped parsley and coriander (cilantro)
- 1 tsp Dar Choumicha® Spices for Chermoula
- 1 tbsp lemon juice
- 2 tbsp olive oil
For the vermicelli:
- 250g soaked cellophane noodles
- 1 tbsp soy sauce
- For the spinach:
- 250g chopped white mushrooms
- 1 bunch spinach
- 8 black wood mushrooms, soaked
- I tsp Dar Choumicha® Spices for Chermoula
- 4-5 tbsp crème fraiche
- 2 tbsp soy sauce
For the shrimp:
- 1 splash olive oil
- 400g peeled shrimp
- 1 tsp chilli paste (harissa)
- For the pastry:
- 10 large pastilla sheets
- 1 egg yolk
- 50g melted butter mixed with 4 tbsp oil
- Chopped chives
- Sautéed whole shrimp
- Lemon wedges
In a bowl, combine the chopped herbs with the Dar Choumicha® Spices for Chermoula.
Bake the fish in the oven preheated to 170°C for 20-25 minutes.
Pour the fish cooking juices into a frypan and add the drained noodles, a pinch of salt and the soy sauce and stir over a low heat until the noodles have completely absorbed the fish juices.
Remove from the heat and cool.
Skin and bone the fish and flake the flesh.
In another frying pan, over a low heat, sauté the chopped mushrooms and spinach in a little olive oil.
Add the sliced black mushrooms, the Dar Choumicha® Spices for Chermoula, the salt, soy sauce and crème fraiche.
Stir until the cream is absorbed, then turn off the heat.
Sauté the shelled shrimp over a high heat with a splash of olive oil and the harissa for 30 seconds and add them to the vegetables.
Form a pastilla as shown on the video*.
Prick it all over with a skewer to let the steam escape while it cooks.
Coat it generously with the butter/oil mixture and bake in the oven preheated to 180°C for 30-40 minutes or until it is golden brown.
Decorate the pastilla with the whole shrimp, lemon wedges, paprika and chives.
*Lien pour le video montrant l’assemblage de la pastilla ?