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Le Chaudron recipe
Sauce Chermoula marocaine
Moroccan chermoula
⏱ 15 minServes 6Easy110 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1bunch cilantro
1bunch of flat-leaf parsley
3 clovesgarlic
2 tspcumin
2 tsppaprika
80 ml (⅓ cup)olive oil
1lemon, juiced
- 1 bunch cilantro
- 1 bunch of flat-leaf parsley
- 3 cloves garlic
- 2 tsp cumin
- 2 tsp paprika
- 80 ml (⅓ cup) olive oil
- 1 lemon, juiced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the cilantro and parsley and pick the leaves.
- Put the herbs, garlic, cumin and paprika in a blender.
- Pulse, drizzling in the olive oil, keeping some texture.
- Add the lemon juice and pulse once more.
- Salt to taste.
- Chill 1 hour before serving with grilled fish.
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