G R I L L E D  F I S H  P A R C E L S  

W I T H  

S W E E T  A N D  S O U R  D I P P I N G  S A U C E

Preparation time: 15-20 minutes to make the

sauce

Cooking time: 8-10 minutes to grill the fish

Serves: 4 as part of a main course

Season: Hake is in season from late October until

March.  Salmon is in season from late February until early September.

2 lemons

(or enough to give you 120ml of juice)

120g granulated sugar

A pinch of saffron (0.4g)

1 small onion

2 garlic cloves

Sea salt

1 large jalapeno chilli

3cm piece fresh ginger

2 spring onions 15g fresh mint

15g fresh coriander

450g hake fillet

1 unwaxed or organic orange

Freshly ground black pepper

16 vine leaves

Special equipment:

4 long wooden skewers soaked in water for half an

hour before cooking

Begin by making the dipping sauce.  Squeeze the lemons and heat their juice with the granulated sugar and 2 tblsp water.  Bring to the boil and simmer until the sugar is dissolved, about 2 minutes.  Once dissolved, add the saffron and set aside to cool to room temperature and infuse.

Whilst the syrup is cooling, peel and finely dice the onion.  Peel and work the garlic into a paste with some salt in a mortar.  Wash, deseed the chilli and mince.  Peel and grate the ginger.  Remove the outer layer of the spring onions and slice them finely, using both the green and white bits.  Add all the ingredients to the cooled syrup and mix well.  Wash and chop the mint and coriander, leaves only, and add to the lemon saffron syrup.  Season with salt and pepper.

Check over the hake for any pin bones and skin.  Cut into 2.5cm cubes and set aside.  Wash and grade the zest of the orange and combine it with a 1/2 tsp each of sea salt and freshly ground black pepper; sprinkle over the fish.

Wash and dry the vine leaves.  Lay a vine leaf flat on the worktop with the ribs of the leaf facing up.  Cut out any large pieces of rib from the leaf.  If you have large leaves (over 20cm at its widest point across) cut the leaf in half at the centre rib.  Place a piece of the fish in the centre of the leaf or leaf half and fold the two sides of the leaf over the fish and roll up, securing onto a wooden skewer.  Repeat with the remaining pieces of fish.  Don't worry if all the pointed ends of the leaf are not secured by the toothpick as they will char when cooked under the grill and make for a more visually appealing presentation.

 

Preheat the grill to the hottest setting.  Cook the skewers for 4-5 minutes per side.  Serve immediately with the dipping sauce.