Rumi's fish kebabs with Caspian olive and walnut sauce - Melbourne Food and Wine Festival
www.melbournefoodandwine.com.au
Rumi now has a cookbook chock-full with the cheat codes to the restaurant's greatest hits. Here's a fish kebab for your cooking consideration.
Ingredients
- 500g chunky, firrm-fleshed white fish fillets, such as Murray cod or swordfish, skin on
- 50ml extra-virgin olive oil, plus extra to serve (optional)
- 1 teaspoon Advieh (page 24 – see below)
- Salt, to season
- 40g walnuts
- 100g pitted green olives
- 200ml lemon juice
- 200ml verjuice
- 100ml pomegranate molasses
- 200ml extra-virgin olive oil
- 1⁄2 bunch of flat-leaf parsley, finely shredded
- 6 mint sprigs, leaves picked and finely shredded
- 2 teaspoons ground black pepper
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