hicken, then rub all over with half of the chermoula marinade
Squeeze lemon into large bowl of iced water, then drop in squeezed wedges. Using a mandoline or knife, finely slice fennel bulbs and celery and place in lemony water to prevent discoloration.
Whisk vinegar, oil, honey and chives in a large bowl. Season with white pepper.
Drain fennel and celery, discarding lemon. Add to vinegar mixture, along with preserved lemon peel and fennel fronds. Toss to coat. Cover with plastic wrap.
Refrigerate for 1 hour. Taste before seasoning as preserved lemon can be quite salty.
Preheat grill.
Season each fish cavity and fill with shallot, chervil and butter. Rub the outside with 1/2 the olive oil. Season and secure to close. Grill for 6-7 mins per side.
Meanwhile, drizzle fennel with remaining olive oil. Season. Grill for 8-10 mins, until just tender, turning occasionally. Transfer to a serving platter and sprinkle with preserved lemon and reserved fennel fronds. Drizzle with extra-virgin olive oil.
Sprinkle chervil over fish. Serve with fennel.
). Line rimmed baking sheets with parchment paper.
Whisk olive
Heat olive oil in a large frying pan. Sear chicken over high heat for 15-20 mins, until cooked. Set aside. Reduce heat to medium and add onions and garlic. Cook for 5 mins, until softened. Add saffron, cinnamon, honey, chicken stock and preserved lemon. Bring to a boil, stirring. Return chicken to pan, reduce heat and simmer, uncovered, for 15 mins, until sauce thickens. Add olives and cook for another 5 mins. Season.
Serve chicken ladled over hot couscous tossed with chickpeas and mint.
harissa, olives and preserved lemon.
Season to taste with salt and pepper
b>PRESERVED LEMON VINEGRETTE:.
In a small bowl, combine the lemon juice, garlic, preserved lemon
Pat the chicken pieces dry with paper towel. Heat the oil
ot pepper sauce and season with salt and pepper; cover and
r container. Add chicken, coat with the paste and seal bag
Stir in the garlic and preserved lemon peel.
Stir the couscous
kin side of the filet with the salt and pepper. Heat
ontinue until rice is tender, with a slight bite, and has
y side into the pot with the onions and add a
urce and still hot, sprinkle with lemon juice. (You might get the
n a baking sheet lined with parchment paper and prick all
For the preserved lemon dressing, combine olive oil, preserved lemon, spring onion, lemon juice, honey and chili flakes in a large serving bowl. Season to taste. Set aside.
Combine lobster and olive oil in a bowl and season to taste. Heat a large frying pan over medium-high heat. Cook lobster meat, turning occasionally, for 3 mins, or until seared and just cooked through. Chop roughly.
Add remaining ingredients to bowl with dressing. Add lobster meat and pan juices and toss gently to combine. Serve immediately.
Combine cheese, cilantro, 2 tbsp oil and 1 tbsp lemon juice in a small bowl. Heat a large frying pan over medium heat. Cook cheese until browned on both sides.
Combine avocado with remaining lemon juice and olive oil in a medium bowl. Add preserved lemon and fennel and toss gently to combine. Season.
Serve cheese topped with salad.
owl, combine 1 tbsp oil with ginger, garlic and saffron. Coat
oarsely.
Combine spinach, chicken, preserved lemon peel, 1 egg, breadcrumbs, Cheddar