Garfish fillets cooked in vine leaves with haloumi and a coriander–shallot salad

Garfish fillets cooked in vine leaves with haloumi and a coriander–shallot salad

By
From
Saha
Serves
4
Photographer
Matt Harvey

Coriander–shallot salad

Ingredients

Quantity Ingredient
1 shallot, very finely sliced
1 lemon, juiced
1/2 teaspoon ground sumac
1 cup coriander leaves
1 long red chilli, seeded and finely shredded
1/2 garlic clove, finely chopped
80ml extra-virgin olive oil
salt and pepper
lemon wedges
8 vine leaves
8 garfish, cleaned and filleted into butterflies, so that the two halves remain attached to each other
salt and pepper
dried mint
60g haloumi, finely grated
60ml olive oil

Method

  1. Start by preparing the salad. Put the shallots, lemon juice and sumac in a large mixing bowl and toss them together. Let the mix sit for 5 minutes to marinade, while you assemble the remaining salad ingredients and prepare and cook the fish.
  2. If you are using preserved vine leaves, soak them well, then rinse and pat them dry. Fresh vine leaves should be blanched in boiling water for 30 seconds and then refreshed in cold water.
  3. Cut the tail ends off the garfish, then open them out and season the fish lightly with salt and pepper and a pinch of dried mint. Scatter on the haloumi, dividing it evenly between the fish. Starting at the tail end, roll up each fish until you have something that looks a bit like a long rollmop herring. Don’t worry, the fish will stay rolled up.
  4. Arrange the vine leaves on your work surface, vein side up. Cut off the stalks and trim each leaf to the same width as the fish roll. Place the fish at one end and roll the vine leaf around it. Again, don’t worry – it will all stay together quite well.
  5. Heat the oil in a large non-stick frying pan and fry the fish rolls in batches, for 4 minutes, turning them in the pan so they cook evenly. The vine leaves will start to darken, and the fish will be tender, white and juicy.
  6. Finish the salad by adding the coriander, chilli, garlic and oil to the shallots. Toss gently and season with salt and pepper before transferring to a serving bowl. Stack the garfish rolls on a serving platter with lemon wedges.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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