Samké Harra

4/29/24, 8:30 AM

Samké harra is a Lebanese sharing mezze based on fish marinated in lemon juice and served with a tahini sauce.

This recipe from Najem Atmeh and Corinne Bec, chefs at Ayla restaurant in Lyon, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves 6
Preparation time: 30 min
Cooking time: 40 min

Ingredients forsamkéharra

For the marinated fish

200 g lean fish (sea bass or sea bream)
Juice and zest of 1 lemon
Juice and zest of 1 lime
1 cl olive oil
3 g salt

For the fish stock

Fish bones and head
1 white onion
1 garlic clove
1 lemon
1 fennel
1 leek white
1 sprig thyme
1 bay leaf
10 cl white wine
A few peppercorns

For the samké sauce

70 cl fish stock
1 grape tomato
1 fennel
1 red bell pepper
5 g paprika
1 g hot pepper
½ white onion
3 garlic cloves
juice of 1 lemon
2 g green anise
2 g coriander powder
25 g tahini

For the dressing

10 g pine nuts
Fresh coriander
Pinch of lemon powder
1 drizzle of olive oil

Steps for the samkéharra

Prepare the marinated fish: lift the fish fillets (or ask your fishmonger), removing the bones and head for the stock (be sure to remove the eyes and gills). Marinate fillets with lemon juice and zest, salt and olive oil. Set aside.
Prepare the fish stock: trim the garnish and sauté in a saucepan. Add the fish trimmings, sauté briefly, then add the wine and water. Add the thyme and bay leaves and cook for 40 min. Strain the stock and leave to cool.
Prepare the samké sauce: mix all the ingredients together and season with salt.
To serve: place the sauce in the center of the plate, add the fish fillets and sprinkle with lemon juice. Drizzle with olive oil, add fresh coriander and pine nuts.

Further information

Ayla, 11 place de l'Europe, 69006 Lyon 6
12.5/20 in the Livre des 109
Read Gault&Millau's review of Ayla

These recipes might interest you

Easy

Barbecued asparagus

In this recipe by chef Eugenio Anfuso, barbecued asparagus is accompanied by two condiments: miso egg yolk and mango peanut.

Read

Easy

Octopus with cebettes and old bread

Australian chef Luke Dolphin shares a simple recipe for cooking octopus, while making the most of slightly past-due bread to avoid wastage.

Read

Easy

Mushroom tart

Chef Jérémy Grosdidier reveals the recipe for mushroom tarts, the signature dish of Parisian restaurant Pristine.

Read

Intermediate

Chlodnik

Polish chef Piotr Korzen (Matka in Paris 3e) gives his version of the recipe for chlodnik, Polish beet soup, in a version adapted to the French palate.

More information

Chef Piotr KORZEN

Restaurant Matka
75003 PARIS

Easy

Mushroom and buckwheat ravioli

In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.

Read