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Food

Whiting in vine leaves with eggplant salad and verjuice dressing

Preparation time
15 minutes
Cooking time
45 minutes
Serves
4

INGREDIENTS

  • 12 small pickled vine leaves, rinsed and dried
  • 12 small whiting fillets
  • 2 tbsp (40ml) olive oil
  • ¼ cup (60ml) Greek style yoghurt, to serve
  • Flat bread, toasted, to serve

Eggplant dip

  • 2 medium (1kg) eggplants
  • 2 tsp fennel seeds
  • 2 tsp sea salt flakes
  • 2 cloves garlic, peeled, softened in boiling water for 10 minutes
  • 2 tbsp (40ml) olive oil
  • 1 small lemon, juiced
  • ¼ cup flat-leaf parsley leaves
  • 1 tbsp chopped chives

Verjuice dressing

  • 2 tbsp (40ml) verjuice
  • 1 tbsp (20ml) olive oil

METHOD

  1. Preheat oven to 180°C. Prick the eggplants all over with a fork. Place the eggplants directly on an oven rack, with a tray underneath the rack. Roast for 30-40 minutes, or until eggplants are soft, turning them once or twice. Alternatively, cook over a barbecue until blackened. Remove from oven and stand eggplants in colander to drain juices for 10 minutes.
  2. Place the fennel seeds and salt flakes in a small, dry frying pan, place pan over a medium heat and toast until fragrant. Set aside until serving.
  3. Cut the eggplants in half, spoon the flesh into a food processor, add the garlic, olive oil, lemon juice, parsley and chives and process until smooth. Season to taste with salt and pepper.
  4. For the fish, wrap a vine leaf around the centre of each fish fillet. Brush fish and vine leaves with olive oil, season with salt and pepper and cook in a frying pan over medium heat or barbecue until browned on both sides and just cooked through.
  5. For verjuice dressing, pour verjuice and olive in a small bowl and whisk until combined.
  6. To serve, top a piece of toasted flat bread with a spoonful of eggplant dip and three fish fillets topped with a heaped teaspoon of yoghurt and a sprinkle of the toasted salt and fennel seed mixture. Drizzle with verjuice dressing and serve immediately.
Food
Preparation time
15 minutes
Cooking time
45 minutes
Serves
4

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Two Blues Sauvignon Blanc 2014
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