I wasn’t feeling well last week like so many of my friends and probably many of you. I decided that the only way to beat it was to stay home and rest.
So there I was at home, …. finally I got a bit bored and thought to myself: I know what, this is a good opportunity to try those fish sarma or in this case, levrek or sea bass rolled up in lettuce leaves, a very different kind of dolma, that I’d seen in a new cookbook. Usually, you see, it’s either vine leaves or cabbage leaves that are used. Using lettuce leaves is a breakaway! The photo was enticing and the ingredients most engaging, plus we were expecting some very dear friends for dinner the next night who I knew would love this ….
|lettuce leaves stuffed with sea bass – levrek sarma|
TT went out and bought the most amazing sea bass. We are so lucky as we have a new fishmonger at the end of the road so he’s trying very hard. Look at these fillets: aren’t they beautiful?
|he bought far more than we needed for this recipe so|
I froze the remainder
Now, the recipe I had turned out not to be very good: the idea was fantastic but per se, it most certainly wasn’t for the novice cook. But with all my years in Turkey of stuffing this and that, I managed to adapt it and was exceedingly pleased with the results not to mention the look, and most of all, the taste! I will tell you exactly what I did, don’t worry:
- Add the lettuce leaves a few at a time to the boiling water, cook about 30 secs, remove and cool. DO NOT USE ROMAINE AS THE CENTRAL STALK IS TOO TOUGH. USE A LETTUCE WITH SOFT LARGE LEAVES THAT WILL ROLL EASILY.
|this is what I started with: can you see the stalk? I couldn’t|
possibly use the leaf to roll anything: not worth it
|so I dumped that romaine/marul and luckily had this curly-leafed lettuce just|
sitting in the fridge and it happened to be organic to boot. It was perfect!
- Place finely chopped fish in a container big enough to hold all ingredients. Add spring onions, parsley, dill, red pepper, garlic and lemon peel.
|mix all those wonderful fresh ingredients well ….|
- In a separate bowl, combine the orange juice, spices and seasoning with the lightly boiled rice and half the olive oil. Mix well. YOU WILL HAVE A BEAUTIFUL MIXTURE.
|combining the rice mixture with the fish|
- Take 1 lettuce leaf. Place veined side upwards with the stalk end away from you. If the stalk is tough, cut it out as it will make rolling difficult. Take a spoonful of the mixture and, folding from the sides first, roll up to the smaller end so that the filling is secured.
|about to roll …. actually, I see the leaf here is the wrong way round!|
No matter ….fold the sides in …be firm ..
|they roll beautifully as you can see ….|
- Give the roll a light squeeze at the end so that it retains its shape nicely. IF YOU ARE FAMILIAR WITH SİGARA BÖREK, THE TECHNIQUE IS IDENTICAL. Layer a few not-so-good leaves on the bottom of your pan JUST LIKE YOU WOULD FOR ANY OTHER VEGETABLE DOLMA so they won’t stick.
- Layer your filled leaves ideally in one layer in a circular pattern in your pan. Add the boiling water and remaining olive oil, cover and bring to the boil. Simmer for 25 mins.
|they look swaddled, don’t they?|
- When cooked, uncover and let cool. Serve at room temperature garnished with lemon slices.
|beautiful delicious stuffed lettuce leaf fish sarma!|