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FAST FOOD
Ocean trout kibbeh with fennel salad and labne
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Serves
6
| Salad |
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2
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small bulbs (about 420gm) of fennel, trimmed and thinly sliced
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1
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preserved lemon, pulp removed, rind cut into julienne
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50 gm (¼ cup)
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green manzanillo olives, pitted and coarsely chopped
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½ cup
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firmly packed flat-leaf parsley leaves
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¼ cup
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extra virgin olive oil, plus extra, to serve
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2 tbsp
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lemon juice, plus extra, to serve
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To serve:
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labne, available from Middle Eastern food stores, and sweet paprika
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| Kibbeh |
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750 gm
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ocean trout fillets, skinned and pin-boned
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75 gm (½ cup)
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fine burghul, soaked in hot water for 5 minutes, then drained
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2
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shallots, finely chopped
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1
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fresh red birdseye chilli, finely chopped
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1
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clove of garlic, finely chopped
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| Salad |
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¼ cup
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extra virgin olive oil
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| Kibbeh |
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1½ tsp
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each cumin and coriander seeds, dry roasted and finely ground
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1 tsp
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ground allspice
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1
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For kibbeh, using a large sharp knife, finely mince fish until a coarse paste forms, then combine with remaining ingredients, season to taste with sea salt and freshly ground black pepper, cover and refrigerate until chilled.
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2
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Meanwhile, soak fennel in iced water for 5 minutes, then drain and combine in a bowl with preserved lemon, olives and parsley. Add olive oil and lemon juice, season to taste and toss gently to combine.
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3
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Divide kibbeh into 6, and form into rounds. Heat 1 tbsp oil in a heavy-based frying pan and cook kibbeh over high heat for 30 seconds on each side or until lightly golden. To serve, divide kibbeh between plates, top with fennel salad and a ball of labne, drizzle with olive oil and lemon juice and sprinkle with paprika.
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RECIPE Matt Golinski
PHOTOGRAPHY Chris Chen
STYLING Andy Harris
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