Brik pastry wrapped garfish with tabbouleh and Moroccan carrot salad

Brik pastry wrapped garfish with tabbouleh and Moroccan carrot salad

By
From
Botanical
Serves
4
Photographer
William Meppem

Before arriving in Australia I had never seen a fish quite like a garfish. Its soft and delicate flesh is quite challenging to cook, but a gentle spicing of Middle Eastern dukkah and a wrapping of versatile brik pastry makes this abundant local fish crisp, moist and flavoursome. Garfish are best butterflied and served with their heads on – their unusual appearance adds to the fun of eating the dish. The relishes and salads served with the garfish are great accompaniments to other seafood – try them with some grilled prawns or roasted fish.

Ingredients

Quantity Ingredient
8 120 g whole garfish, butterflied
150g dukkah
100ml extra-virgin olive oil
2 garlic cloves, grated
2 lemons, juiced
1 quantity Tabbouleh salad
100g Harissa
100g Spiced coriander relish
100g tahini sumac yoghurt
1 quantity Moroccan carrot salad
pinch orange powder, (optional, see Note)
16 sheets brik pastry
100g butter, melted
1 punnet micro coriander leaves or small coriander leaves
nigella seeds, to garnish

Method

  1. Season the garfish with dukkah. Combine the olive oil, garlic and lemon juice, and marinate the garfish for 3–4 hours in the refrigerator. Then drain on paper towels.
  2. Prepare the tabbouleh, harissa, relish, dressing, carrot salad and orange powder, if using. Refrigerate until required.
  3. Lay out the brik pastry 1 sheet at a time, keeping the rest moist under a damp cloth. Brush the first sheet with melted butter, place another pastry sheet on top and brush with butter. Arrange a fish in the centre of the pastry widthwise. Fold the pastry over the fish, press down firmly to seal and trim away any excess so there is minimal overlap of the pastry. Repeat this process with the remaining fish and refrigerate until required.
  4. Preheat oven to 100°C.
  5. Using long individual serving plates, arrange a neat flat pile of tabbouleh along each plate. Spoon harissa and spiced coriander relish neatly alongside or serve separately on the side. Twist the carrot salad together with a fork into a neat pile and arrange beside the tabbouleh. Once each plate is prepared, remove the garfish from the refrigerator and pan-fry each fish carefully on both sides over a medium heat until crisp. Arrange on a baking tray and bake for 1–2 minutes to warm through evenly.
  6. Arrange 2 garfish fillets per plate on the tabbouleh, spoon over some tahini sumac yoghurt and garnish with baby coriander. Sprinkle the plate with nigella seeds and orange powder, and serve.

Chef’s note

  • At the restaurant we peel the skins off oranges and dry the skins in a warmer or low oven overnight until they are crisp. We then grind them into a powder in a coffee grinder, mixed with a little ras el hanout. This makes as an attractive zesty seasoning.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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