Sweet potato tian with harissa-roasted mackerel and chermoula dressing

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sweet potato tian

  • 50g/1¾oz unsalted butter
  • 2 large sweet potato, peeled and sliced quite thinly
  • 4 tbsp olive oil
  • 2 tbsp chopped rosemary leaves
  • 3 garlic cloves, finely chopped
  • 1–2 tbsp sumac
  • salt and freshly ground black pepper

For the chermoula

  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • ½ bunch fresh coriander
  • ½ bunch fresh mint
  • ½ bunch fresh parsley
  • ½ red onion, chopped
  • 3 garlic cloves, chopped
  • 2 green chillies, chopped
  • 4 preserved lemons, peel only
  • 1 lemon, juice only
  • olive oil, enough to loosen

For the harissa-roasted mackerel

  • 2 mackerel fillets
  • 3 tbsp natural yoghurt
  • 1 lemon, juice only
  • 150g/5oz harissa
  • 1 tbsp runny honey

To serve

  • 1 tbsp chopped fresh mint leaves
  • 1 tbsp chopped fresh coriander
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