Snacks and sides

Bosphorus fish sandwiches

Australian Gourmet Traveller recipe for Bosphorus fish sandwiches.
Bosphorus fish sandwiches

Bosphorus fish sandwiches

Prue Ruscoe


Lemon-lime aioli



1.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.
2.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).
3.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.

Drink Suggestion: 2012 Cape Mentelle Semillon Sauvignon Blanc, Margaret River, WA. Drink suggestion by Maurice Terzini


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