© Ayla-Canabae
Samké Harra
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
