Ocean trout kibbeh with fennel salad and labne

Name: Ocean trout kibbeh with fennel salad and labne
Yield: Serves 6
Ingredients: 2 small bulbs (about 420gm) of fennel, trimmed and thinly sliced; 1 preserved lemon, pulp removed, rind cut into julienne; 50 gm green manzanillo olives, pitted and coarsely chopped (¼ cup); 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; 750 gm ocean trout fillets, skinned and pin-boned; 75 gm fine burghul, soaked in hot water for 5 minutes, then drained (½ cup); 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

Australian Gourmet Traveller fast food recipe for ocean trout kibbeh with fennel salad and labne

Sep 20, 2007 12:49am

By Matt Golinski

Serves 6

Ocean trout kibbeh with fennel salad and labne

Ingredients

Salad

2 small bulbs (about 420gm) of fennel, trimmed and thinly sliced
1 preserved lemon, pulp removed, rind cut into julienne
50 gm green manzanillo olives, pitted and coarsely chopped (¼ cup)
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 fine burghul, soaked in hot water for 5 minutes, then drained (½ cup)
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

Main

1
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.
2
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.
3
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.