Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Fast summer recipes

recipes

Grilled squid (Pla meuk yang)

Fuss-free summer recipes

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Fast autumn recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sweet and sour tuna (Tonno agrodolce)

Sparkling cherry crush

recipes

Bullshot

Tequila and sangrita

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.