Name: Bosphorus fish sandwiches
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 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 vegetable oil (1/3 cup); 70 ml extra-virgin olive oil; Juice of 1 lemon and ½ lime

Bosphorus fish sandwiches

Australian Gourmet Traveller recipe for Bosphorus fish sandwiches.

Serves 4

Prep

20M

Cook

Total

25M

Ingredients

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 vegetable oil (1/3 cup)

70 ml extra-virgin olive oil

Juice of 1 lemon and ½ lime

Method

Main

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.