Ocean trout kibbeh with fennel salad and labne


  • Serves 6 people

  • 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
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.
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