Bosphorus fish sandwiches – a little taste of Istanbul – Jen Smith

If you have ever been to Istanbul (and if you haven’t you should put it on your bucket list) you will know of the wonderful fish sandwiches you can pick up at numerous places along the Bosphorus. I have to have at least one when I am there, even if it is just for a day or two. I know it might seem strange to include such a simple dish as a fish sandwich here and you might well say that there is nothing special about putting a piece of fish in a roll and serving it up, but these are special with a lemon-lime aioli. Accompany one with a beer or a glass of Semillon Sauvignon Blanc and you have a little piece of seafood heaven. This recipe will serve 4 as a snack or light meal.

Borphorus fish sandwiches

8 blue mackerel fillets, boned

Olive oil, for drizzling

1/2 Spanish onion, thinly sliced

1½ teaspoons sumac

4 soft white rolls

1 cup (loosely packed) coriander

Lime cheeks, to serve

Lemon-lime aioli

2 egg yolks

1 tablespoon Sherry vinegar

1½ teaspoons Dijon mustard

1 garlic clove. finely chopped

80ml vegetable oil

70ml extra-virgin olive oil

Juice of 1 lemon and 1/2 lime

For lemon-lime aioli, process yolks. vinegar, mustard and garlic in a food processor to combine, then gradually add oils in a thin steady stream, processing until thick and emulsified. Season to taste, then add the lemon and limes juices. Refrigerate until required.

Preheat a barbeque or char-grill pan to a high heat. Drizzle fish with oil, season with sea salt, and barbeque skin-side first, turning once, until just cooked (2 minutes each side).

Meanwhile, combine onion and sumac in a bowl and set aside. Halve rolls, spread bases generously with lemon-lime aioli, then divide fish among the rolls. Top with the onion mixture and coriander, season to taste, sandwich with tops and serve with lime cheeks.