Bosphorus fish sandwiches

AT A GLANCE

  • Serves 4 people

  • 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.

Topics:

SUMMER, MODERN AUSTRALIAN, DRINK SUGGESTION, SANDWICH, MAIN

Recipe:

ROBERT MARCHETTI, NEILD AVENUE, SYDNEY

Photography:

PRUE RUSCOE

Styling:

EMMA KNOWLES

Drinking Suggestion:

2012 CAPE MENTELLE SEMILLON SAUVIGNON BLANC, MARGARET RIVER, WA. , suggested by MAURICE TERZINI

FEATURED IN

Jan 2012

Jan 2012

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