Chef Haim Cohen and Dudu Aharon Prepare Fish Shawarma
Translated & summarized from Makor Rishon by baba
Chef Haim Cohen and guest Dudu Aharon featured a fish shawarma recipe on their show "Shum, Pepel, Ve'Shemen Tzait." The dish uses seasoned sea bass, flaked and mixed with pan-fried potatoes, and is served with a fennel and radish salad. The recipe provides detailed ingredients and preparation steps for this meat-free take on shawarma.
The story in 4 lines · by baba
- Chef Haim Cohen and Dudu Aharon created a fish shawarma recipe.
- The dish features seasoned sea bass and pan-fried potatoes.
- It is served with a fresh fennel and radish salad.
- The recipe was presented on the show "Shum, Pepel, Ve'Shemen Tzait."
Chef Haim Cohen, joined by guest Dudu Aharon, presented a unique fish shawarma recipe on the show "Shum, Pepel, Ve'Shemen Tzait" (Salt, Pepper, and Olive Oil), which airs on Kan 11 and Kan BOX. This dish reimagines the classic shawarma using sea bass (lokus) instead of meat, seasoned with a blend of spices including hawaij, cumin, and paprika.
The preparation involves searing sea bass fillets in a pan, then flaking them and mixing with pan-fried, seasoned potatoes. The dish is served alongside a fresh salad of fennel and radishes dressed with lemon juice, salt, and olive oil, intended to balance the robust flavors of the fish and potatoes.
Cohen and Aharon prepared the meal together in the show's kitchen. The recipe details specific quantities for the sea bass, spices, olive oil, potatoes, and salad ingredients, along with step-by-step instructions for cooking the potatoes, preparing the salad, seasoning and searing the fish, frying the potatoes, and finally combining the fish and potatoes for serving.