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Scorpio Entrée 1: Smoked Trout Vine Leaves (or Vine Leaf Sushi)

Scorpio Entrée 1: Smoked Trout Vine Leaves (or Vine Leaf Sushi)

Spring is the best time to use our tender green grape vine leaves that add an alluring lemony herbal flavour.

Serve with Bloodwood 2012 Riesling

Our Riesling is just made for fish and almost acts as a squeeze of lemon juice over the fish, while cleansing your palate.                  

Serves 6

Ingredients:

  • 18 grape vine leaves (blanched)
  • 1 smoked trout (de-boned)
  • 1 cup Arborio rice
  • 1 T salted capers
  • 1T currants
  • 1T toasted pine nuts (or chopped walnuts)
  • 2 lemons (rind and juice)
  • 1t olive oil
  • 1 onion (peeled and finely diced)
  • 3.5 cups of fish stock (or water)

Method:

Fish Stock for Arborio Rice:

Make stock out of the skin and bones of the smoked trout with added water. Simmer for 20 mins and strain liquid off. Discard solids. You'll need 3 1/2 cups of liquid to 1 cup of rice.

Smoked Trout and Arborio Rice Stuffing:

Make rice in the microwave: into a sizeable bowl add the rice, salt and pepper, onion and capers and the olive oil. Coat the rice with the oil and cook on high for 2 mins. Then add the stock (or water) and cook for a further 20 minutes. Stir and add in the currants and the rind and juice of a large lemon for the last 10 minutes. (You may have to add a little more liquid if the mix is boiling too dry too quickly).

When cooled, mix through the de-boned flaked smoked trout and toasted nuts. Check the stuffing mixture for salt and pepper seasoning.

Smoked Trout Vine Leaves:

Spread out the blanched leaf vein side up and wrap 1T of the Smoked Trout Stuffing Mixture mixture in it.

To serve moisten with a little olive oil and squeeze of lemon juice.

Shortcuts:

  • Buy grape vines leaves already processed - see Essential Ingredient
  • Buy filleted smoked trout and skip the stock option

or

  • Buy already made dolmades
Published in: Entrees

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