The Essential Ingredient

This recipe is often done with a whole fish. It is known as ‘family fish’ because it is put in the middle of the table for everyone to share.

Chermoula or ‘charmoula’ is a marinade used in Algerian, Moroccan & Tunisian cooking. It is usually used to flavor or marinate fish or seafood, but it can be used on other meats or vegetables.

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Serves:  2

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Chermoula Ingredients (makes 1x 300g jar):
½ bnch coriander
½ bnch parsley
3 garlic cloves
1 brown onion
½ Tbl cumin seeds, roasted
½ Tbl coriander seeds, roasted
1 tsp paprika
1 tsp harissa
½ preserved lemon, skin only, washed
8 Tbl extra virgin olive oil
2 Tbl coarse salt
½ lemon, juice only

Tagine Ingredients:
1x side Regal King Salmon
500g potato, peeled & sliced
300g ripe tomatoes, sliced & marinated in a little chermoula
1 red capsicum, cut into strips
2 Tbl tomato paste
½ tsp caster sugar
1 Tbl lemon juice
2 Tbl olive oil
1 Tbl parsley, chopped
1 Tbl coriander, chopped
1 Tbl red chermoula

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1.    Using a mortar & pestle, chermoula place ingredients in two at a time (in any order) & grind to a paste.   Store in air tight container, refrigerated, for up to 4 days.

2.    Preheat oven to 200⁰C.   Rub chermoula paste into both sides of the fish & marinate for 30 minutes.

3.    Oil your tagine.   Lay the potatoes on the base & place the marinated fish on top.  Spread marinated tomatoes & the capsicum strips over the fish.   Season with salt & pepper to taste.

4.    Mix tomato paste with 200ml water, ½ tsp sea salt, black pepper, sugar & olive oil & pour over the fish.

5.    Sprinkle with fresh herbs, cover with foil & bake for 50 minutes.

6.    Remove the foil & allow to rest for 5 minutes.   Serve with green salad.

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Pierre Khodja was born in France to Algerian parents. Having grown up in Marseilles, in the south of France, Pierre moved to Paris where he undertook his training as a chef and gained his understanding of French cuisine. In the late 1980’s Pierre made the move to London and took a position at Na Cuisine with chef Guy Mouillron.

Pierre took his first Head Chef position at Restaurant San Carlo and then, after being recognised for his talent, moved on to work with Bruno Loubet at his famous Bistro Loubet.

In 2001, Pierre made the move to Australia and established his own restaurant, Albert Street Restaurant on the Mornington Peninsular.  Here Pierre was again recognised for his talents and dedication, and quickly became known for his interesting, flavour-packed dishes, created with subtle and skilful use of spices.   Albert Street was awarded a coveted Chef’s Hat in The Age Good Food Guide in 2006.

Pierre is known now for the exciting flavours he is creating at Canvas, in Hawthorn, where he has been described as “a wizard in the kitchen” by Bob Hart from the Herald Sun.   Pierre’s food primarily takes inspiration from North African and French cuisine, and Pierre has established himself as the master of Northern African cuisine within Australia.

Posted under Featured, The Essential Recipes.