Photography by: Todd Eyre
Styling by: Lauren Freeman
This recipe was first published in Taste magazine.
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Ingredients
Wrapped fish
Dill and yoghurt sauce
Fennel salad
Method
1.In a small bowl combine olive oil, lemon juice, herbs, spring onion and garlic, and mix well.
2.Place fish fillets on a plate or tray and evenly spread mixture on top.
3.Place two vine leaves side by side, overlapping each other, on a chopping board. Place a fish fillet along the bottom edge of the vine leaves and roll tightly into a cigar. Secure with three 10cm lengths of butcher’s twine or cotton string (not synthetic or plastic string) soaked in water. Repeat with remaining fillets and leaves and set aside.
4.For the yoghurt sauce, combine yoghurt, dill, garlic and lemon zest in a bowl. Season with white pepper and salt.
5.For the salad, place all ingredients, except the garnishes, in a small bowl. Mix well and season to taste.
6.Preheat a griddle pan or frying pan on high heat until smoking hot. Brush a little olive oil on each fish cigar and cook for 2 minutes on each side or until soft. Remove from heat and transfer to a chopping board.
7.To serve, place a generous amount of yoghurt sauce onto a serving plate and scatter some salad on top. Cut fish cigars into three pieces on a 45-degree angle and arrange on top of the salad. Scatter with whole mint leaves and the reserved dill fronds.
Note
- This recipe used tarakihi but snapper, gurnard or any similar white fish would be suitable. – Vine leaves can be found in most specialty food shops.