Chef Ethem Aydemir
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1 basa fish fillet
2 Tiger prawns
For marinating: 1/2 - red pepper
5 cloves garlic
Flat parsley, a few sprigs
15 gm - cumin powder
10 gm - sumac
2 tbsp - apple vinegar
For sauce: Saffron, a few strands
150 ml - cream
Salt to taste
Dill leaves, chopped
How to Make Maltasian huta
Put all ingredients for marination in a blender to make a fine paste.
Rub the marinade on the fish fillet and prawns.
Divide the fish into two lengthwise.
Slightly flatten the fish fillet by pressing it.
Keep the prawn on the top of the fillet and roll it and pin it up with a tooth pick.
Store in a refrigerator.
Meanwhile make the sauce: Soak saffron in warm milk for 10-20 minutes, add saffron to the cream.
Heat the cream; simmer for 5 minutes.
Sear the rolled fish in a hot non-stick pan and put in tray to cook in an oven for 180 deg C for 10 minutes.
Serve fish with sauce.
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