'1/3 cup of sesame seeds'
'1/4 cup of olive oil'
4 tablespoons of tahine (sesame paste)
2 tablespoons of lemon juice
2 tablespoons of fish broth
1 tablespoon of water
2 cloves of garlic
1 carp (1.2 kg)
Salt to taste
'1/3 cup of sesame seeds'
'1/4 cup of olive oil'
4 tablespoons of tahine (sesame paste)
2 tablespoons of lemon juice
2 tablespoons of fish broth
1 tablespoon of water
2 cloves of garlic
1 carp (1.2 kg)
Salt to taste
A medium-temperature oven is set
Wash the fish, season it with salt and drizzle with olive oil
Place it in a baking dish, cover with aluminum foil and bake for 30 minutes
Allow it to cool and flake into shreds, removing the skin and bones
Saves the head and tail
Mash the garlic and mix it with tahine, lemon juice, and salt
Add water gradually to form a dense paste
In a baking dish, arrange the fish flakes in the shape of the animal's body
On one end, place the head and on the other, the tail
Distribute the sesame paste over the fish flakes and smooth with a spatula
Fry the sesame seeds and pine nuts separately until golden brown
Drain them on paper towels and let them cool
Place a row of pine nuts next to the fish's head and arrange the sesame seeds as if they were scales
Serve cold.
