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
