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Ocean trout kibbeh with fennel salad and labne


You'll need

  Salad 2 small bulbs (about 420gm) of fennel, trimmed and thinly sliced 1 preserved lemon, pulp removed, rind cut into julienne 50 gm (¼ cup) green manzanillo olives, pitted and coarsely chopped ½ cup firmly packed flat-leaf parsley leaves ¼ cup extra virgin olive oil, plus extra, to serve 2 tbsp lemon juice, plus extra, to serve To serve: labne, available from Middle Eastern food stores, and sweet paprika   Kibbeh 750 gm ocean trout fillets, skinned and pin-boned 75 gm (½ cup) fine burghul, soaked in hot water for 5 minutes, then drained 2 shallots, finely chopped 1 fresh red birdseye chilli, finely chopped 1 clove of garlic, finely chopped ¼ cup extra virgin olive oil 1½ tsp each cumin and coriander seeds, dry roasted and finely ground 1 tsp ground allspice

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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