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Bosphorus fish sandwiches

You'll need

8 blue mackerel fillets, pin-boned For drizzling: olive oil ½ Spanish onion, thinly sliced 1½ tsp sumac 4 soft white rolls 1 cup (loosely packed) coriander To serve: lime cheeks   Lemon-lime aioli 2 egg yolks 1 tbsp Sherry vinegar 1½ tsp Dijon mustard 1 garlic clove, finely chopped 80 ml (1/3 cup) vegetable oil 70 ml extra-virgin olive oil Juice of 1 lemon and ½ lime


  • 01
  • For lemon-lime aioli, process yolks, vinegar, mustard and garlic in a food processor to combine, then gradually add oils in a thin steady stream, processing until thick and emulsified. Season to taste, add lemon juice and lime juice, refrigerate until required. Makes about 200ml. Remaining aioli will keep refrigerated for 1 week.
  • 02
  • Preheat a barbecue or char-grill pan to high heat. Drizzle fish with oil, season with sea salt, and barbecue skin-side first, turning once, until just cooked (2 minutes each side).
  • 03
  • Meanwhile, combine onion and sumac in a bowl and set aside. Halve rolls, spread bases generously with lemon-lime aioli, then divide fish among rolls. Top with onion mixture and coriander, season to taste, sandwich with tops and serve with lime cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2012 Cape Mentelle Semillon Sauvignon Blanc, Margaret River, WA.

Featured in

Jan 2012

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