Hamour is a very dense sweet fish available here in the UAE. It cooks into large flakes and needs to be cooked to absolute perfection to get the best out of it (not under, definitely not over so the big translucent lobes of fish part with a knife but are still succulent).
Saffron broth made with chicken and shellfish stocks (I had left over shellfish jus but just chicken stock would be fine too), shallots cooked with pernod and white wine then passed through a fine sieve before reducing it to taste/viscosity preference and balanced at the end with lemon juice, a touch of sugar and salt.
Andy's come up with this stunning idea of a drizzle (I'm talking a teaspoon) of fresh Pernod on top of fish and or shellfish dishes with saffron at the end of cooking and it really REALLY works. Just gives a fresh hit of anise flavour and in this case transformed a good dish into something really stunning.
I peeled and diced the tomatoes finely and dry cooked the tomato skin which is what I always do when peeling tomatoes. The skin tastes good and give a crunch.
Memories of a trip to Marseille came back when eating this one.
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| Hamour with saffron, anise, tomatoes and broad beans. |
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