Sea bass with mukhurma from walnuts and tarator from pine nuts
4 servings
40 minutes
Sea bass with walnut muhurrma and cedar nut tarator is a refined dish that combines harmony of flavors and textures. Baked sea bass gains tenderness and a rich aroma, perfectly complemented by two sauces. The muhurrma made from walnuts and bell peppers adds richness and a slight sweetness, while the cedar nut tarator surprises with its creamy texture and tangy note. This combination of ingredients makes the dish versatile – suitable for both festive dinners and gastronomic enjoyment in a cozy atmosphere. European cuisine values flavor balance, and this recipe is a great example of how to highlight the natural qualities of seafood enriched with interesting accents.
1
Clean the sea bass, season with salt and pepper, place on a greased baking sheet, and send to the oven preheated to 180 degrees for thirty-five minutes.
- Sea bass: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
2
While the fish is baking, start making the tarator. Crush a clove of garlic with salt in a mortar. Grind pine nuts in a blender until a smooth paste. Add garlic, salt, pepper, and the other ingredients, pour in six tablespoons of water, and blend again. The sauce should have a consistency similar to thick cream. If needed, it can be thinned with a couple of tablespoons of water.
- Garlic: 1 clove
- Pine nuts: 150 g
- Salt: to taste
- Ground black pepper: to taste
3
The second sauce is called muhurma. For it, chop bell peppers, place them in a blender with walnuts, and blend to a smooth paste. In a mortar, crush garlic with a couple of pinches of salt. Mix with the nut-pepper paste and the remaining ingredients. Season with salt and pepper to taste. The sauce should be thick but not solid — if needed, you can add water.
- Bell pepper: 8 pieces
- Walnuts: 150 g
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
