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Dolmades
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Dolmades
Vine leaves are available from Middle Eastern stores. You can buy them mail order from Le Gourmet Francais on 01923 776100, or visit www.gourmet2000.co.uk
- Preparation time: 45 minutes
- Cooking time: 45 minutes
-
Total time:
1 hour 30 minutes
Makes: 20
Ingredients
- 1 bunch of dill, chopped
- 200ml extra virgin olive oil
- 4 shallots, finely chopped
- 1 bunch spring onions, finely chopped
- 1 clove garlic, crushed
- 120g short-grain rice
- 1 bunch flat leaf parsley, finely chopped
- 40g sultanas
- 40g pine kernels
- Juice of one lemon
- Sea salt and freshly ground black pepper
- 350ml hot water
- 20 preserved vine leaves
- 150g cured mackerel or kipper flesh, diced finely
- Sauce
- Half a bunch of dill, chopped
- 6 teaspoons lemon juice
- 150ml warm vegetable stock
- Sea salt and freshly ground black pepper
- 2 medium eggs, separated
Method
- Heat 150ml of the oil in a large non-reactive pan. Add the shallots and onions and cook until soft. Do not colour. Add the garlic after 5 minutes. Keep the ingredients in the pan moving as you add the rice, herbs, sultanas, pine kernels and lemon juice. Season. Add the water.
- Cover the pan and simmer for 10-15 minutes or until the rice is cooked. Stir once or twice. Remove from the heat and cool.
- Meanwhile, soften the vine leaves in boiling water (it will take 8-15 minutes), drain and refresh in cold water. Allow to cool.
- Mix the mackerel or kipper with the rice. Place each leaf, shiny side down, on a board and add 2 teaspoons of the rice mix. Roll halfway up then turn the sides in and continue rolling to make a neat parcel. Dress the dolmades with the remaining 50ml oil, then refrigerate. They'll keep for up to a week. Return to room temperature before serving.
- To make the sauce, whisk the egg whites in a heatproof bowl until stiff. Incorporate the warm vegetable stock, whisking all the time. Then, whisking, add the yolks, a little at a time, the lemon juice and dill. Put the bowl over a pan of boiling water and continue stirring until the sauce thickens (5-6 minutes). Season. Pour over the dolmades.
Comments
This recipe was first published in April 2001.
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