1/3 cup of sesame leaves
1/4 cup of olive oil
4 tablespoons of tahine (sesame paste)
2 tablespoons of garlic
2 tablespoons of pine nut
2 tablespoons of lemon juice
1 tablespoon of water
2 cloves of garlic
1 carp (1.2 kg)
Salt to taste
1/3 cup of sesame leaves
1/4 cup of olive oil
4 tablespoons of tahine (sesame paste)
2 tablespoons of garlic
2 tablespoons of pine nut
2 tablespoons of lemon juice
1 tablespoon of water
2 cloves of garlic
1 carp (1.2 kg)
Salt to taste
1
Preheat the oven to medium temperature
Rinse the fish, season with salt and drizzle with olive oil
Place in a baking dish, cover with aluminum foil and bake for 30 minutes
Let it cool and flake into pieces, removing the skin and bones
Save the head and tail
2
Mash the garlic, mix with tahine, lemon juice, and salt
Add water gradually to form a dense paste
3
In a baking dish, arrange the fish pieces in the shape of the animal's body
Place the head at one end and the tail at the other
Distribute the sesame paste over the fish and smooth with a spatula
4
Fry the sesame leaves and pine nuts separately until golden brown
Drain on paper towels and let cool
Place a row of pine nuts next to the fish head and arrange the sesame leaves like scales
Serve cold.
