Stuffed Sea Bass at Mamounia Lounge restaurant
Channel: UKChefs
Date: 2016-08-24

Head Chef Medhi Sidahmed Agha, 34, came to London 14 years ago. He started as a kitchen porter. His ambition wasn't to become a chef but the passion came over time.

In this video, he cooks a chicken liver hummus starter and his main course is stuffed sea bass.

Chicken liver hummus:

1 kg of fresh chicken liver
2 onion large 
1 Orange zest
Thyme
Beyleaf 
Salt and pepper. 
Cooked check peas. 
Method....Cook the kitchen liver gently in low heat. And onion till soft. Add the Orange zest and the herbs .season and cook for about 20 minutes. When's it's cooked and chilled put it in mincer and blenders to get smooth result pass it twice. 
Serve with brioche and cranberry sauce.

Sea Bass:

Fresh sea bass
Soft herbs
Lemon zest
Taragon
Parsley
Check peas
Tomato sauce

Butterfly sea bass stuffed with soft herbs and lemon zest Wrapped in fillo pastry. 
Cooked until golden brown. 
Served with rich spicy tomatoes sauce. 

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