Ingredients
400g leeks for tying vine leaves on the fish
140g lemon
4 handfuls wild fennel for presentation
To taste salt flakes
1.6kg tommy ruff gutted and scaled
8-12 grape vine leaf
Paste
40g capers
1 cup flat leaf parsley roughly chopped
1 cup marjoram roughly chopped
20g Preserved Lemons chopped or fresh zest
400g leeks for tying vine leaves on the fish
140g lemon
4 handfuls wild fennel for presentation
To taste salt flakes
1.6kg tommy ruff gutted and scaled
8-12 grape vine leaf
Paste
40g capers
1 cup flat leaf parsley roughly chopped
1 cup marjoram roughly chopped
20g Preserved Lemons chopped or fresh zest
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Methods
1
Blanch leeks for 2 minutes and allow them to cool. Take off the outside leaves and cut the leeks in half lengthways. Remove pulp from Preserved Lemon, rinse and chop.
2
Put all ingredients into the mortar, add a small amount of Extra Virgin Olive Oil and grind to a paste, adding more oil to paste if necessary.
3
Line up four pairs of large fresh vine leaves that were blanched in boiling water for a minute (you can use preserved vine leaves if really well rinsed) and spread with even amounts of paste.
4
Wrap fish in vine leaves, tie across the middle with the leeks, drizzle with Extra Virgin Olive Oil and sprinkle with sea salt.
5
On a barbecue or a grill plate, seal both sides and cook, turning each side again for around 15 minutes in total until the fish is cooked at its thickest part. Allow to rest for 5 minutes and serve on a bed of wild dill with lemon wedges.
6
An alternative is to preheat the oven to 230C. Brush a large baking dish with Extra Virgin Olive Oil. Bake the fish on a bed of the wild fennel.
7
Bake for 10 minutes on one side, turn over for another 5 minutes, allow to rest, and sprinkle with some sea salt and a squeeze of lemon.
8
Maggie's Tip: I found with the kettle BBQ slow cooking was a much more gentle way of cooking this recipe. Cooking time will vary enormously between a gas BBQ and a kettle BBQ.
1
Blanch leeks for 2 minutes and allow them to cool. Take off the outside leaves and cut the leeks in half lengthways. Remove pulp from Preserved Lemon, rinse and chop.
2
Put all ingredients into the mortar, add a small amount of Extra Virgin Olive Oil and grind to a paste, adding more oil to paste if necessary.
3
Line up four pairs of large fresh vine leaves that were blanched in boiling water for a minute (you can use preserved vine leaves if really well rinsed) and spread with even amounts of paste.
4
Wrap fish in vine leaves, tie across the middle with the leeks, drizzle with Extra Virgin Olive Oil and sprinkle with sea salt.
5
On a barbecue or a grill plate, seal both sides and cook, turning each side again for around 15 minutes in total until the fish is cooked at its thickest part. Allow to rest for 5 minutes and serve on a bed of wild dill with lemon wedges.
6
An alternative is to preheat the oven to 230C. Brush a large baking dish with Extra Virgin Olive Oil. Bake the fish on a bed of the wild fennel.
7
Bake for 10 minutes on one side, turn over for another 5 minutes, allow to rest, and sprinkle with some sea salt and a squeeze of lemon.
8
Maggie's Tip: I found with the kettle BBQ slow cooking was a much more gentle way of cooking this recipe. Cooking time will vary enormously between a gas BBQ and a kettle BBQ.
