Za'atar Crusted Hammour Fillet with Beet Pure & Peppers in vinaigrette Salad

it will take
•1 fillet of hammour roughly 250 gns
•3 tablespoons butter
•1 tablespoons extra virgin olive oil
•4 tablespoon fresh zaatar
•2 cloves garlic, minced
•lemon pepper and salt to taste

for the pure
•3noz Fresh Beet roots
•500ml Fish/Chicken Stock
•200ml Fresh cream extra virgin olive oil
•2tablespoons fish sauce
•2 cloves garlic, minced

for vinaigrette
•1/2 tsp salt
•1 pinch black pepper
•1/2 tsp sugar
•1/2 tsp dijon mustard
•2 tbsp red wine vinegar
•6 tbsp oil of choice
Blend all these to get a classic vinaigrette.

Start with the Pure.
- boil the beets in the fish stock for 7 min. Strain
- roughly cut the boilled beets and blend with the other ingredients until u get a thick fluffy texture add a little fish stock if too thick.

for the fish
- marinate the fillet with salt pepper lemon juice and minced garlic and let it rest for 30 min.
-melt the butter in a shallow frying pan.
-spread the zaatar on a plate . take the fish and crust it with the zatar on one side and grill in the pan for 4 min each on both sides.

for the Salad
- cut the peppers (Bell Peppers) and toss in vinaigrette


Serves 1.