Makes 6 entrees
INGREDIENTS
12 large vine leaves (If “pickled” rinse well, if “fresh” blanch in boiling salted water)
12 butterfly Tommy Ruff (Australian Herring) fillets
2 Lemons
1/2 teaspoon fresh ground black pepper
1/2 teaspoon smoked paprika
2 tablespoons of capers rinsed in fresh water
1/4 of bunch fresh chopped parsley
a few basil leaves
Extra virgin olive oil
Murray River salt flakes
2 fennel bulbs
2 oranges
1 small spanish onion
METHOD
1 In a food processor or mortar and pestle combine the following to form a rough paste.
2 Zest of 1 lemon, juice of half a lemon, black pepper, paprika, capers, parsley, basil and a pinch of salt.
3 Lay out the vine leaves on a work bench and place a butterfly fish fillet (skin down)on each leaf and spread a little of the marinade paste onto the flesh, fold the fish back up then wrap with the vine leaf.
4 Allow to stand for 10 minutes while you shave the fennel bulbs as finely as possible. Slice 1/2 red onion, peel and segment the oranges. Toss this salad with some of the green tops from the fennel a generous pinch of salt and pepper with a big splash of olive oil.
5 Now simply cook the fish on a preheated hot Bbq for about 3 minutes on each side and serve on a little pile of the fennel salad and an extra wedge of lemon.
McLaren Vale’s Fox Creek winery produces a white bubbly which is a perfect companion to this dish. It’s a refreshing and flavoursome style designed to suit our Aussie lifestyle. With flavours of tropical fruit, citrus and fresh herbs, it has a textural mouth-feel and a crisp, persistent finish.
The Carousel thanks Robert Kolencik from The Old Vine Restaurant in Aldinga Mclaren Vale, for this recipe.
