Instructions:
- Add 1:1.5 water to the rice and cook for 12 minutes or according to the package instructions. When the rice is ready, set it aside to cool.
- Finely chop the onion, garlic, chili pepper, parsley and coriander. Put all the ingredients in a bowl, add the canned mackerel, drained of its juice, and squeeze the lemon juice over it. Then add the contents to the cooked rice and stir everything.
- Preheat the oven to 160°C. Take the grape leaves and put 1 tablespoon of the mackerel-rice mixture. Wrap all the leaves tightly and place them in the oven.
- Bake the wrapped grape leaves for 20 minutes or until crisp.
- While you wait for the grape leaves to ripen, make the sauce. In a bowl, mix the sweet cream, finely grated cucumber, garlic, coriander, a pinch of salt, black pepper and the juice of the remaining lemon.
- Cover the plate with the prepared sauce and top with the fried grape leaves and mackerel.
- Garnish with microgreens and add a few tablespoons of olive oil.
Tips:
- When choosing grape leaves, make sure they are not hard or too large.
- To enhance the flavour of the fish, lemon zest or even a little white wine can be added to the mackerel-rice mixture.
- You can brush the grape leaves with oil to prevent them from sticking to the surface of the baking tray.
- If you want an even crispier texture, you can brush the grape leaves with oil.
- For extra spice, you can add some cayenne pepper to the mackerel mixture or sprinkle with red pepper flakes before serving.
1. Add 1:1.5 water to the rice and cook for 12 minutes or according to the package instructions. When the rice is ready, set it aside to cool.
2. Finely chop the onion, garlic, chili pepper, parsley and coriander.
3 Put all the ingredients in a bowl, add the canned mackerel, drained of its juice, and squeeze the lemon juice over it. Then add the contents to the cooked rice and stir everything.
4. Preheat the oven to 160°C. Take the grape leaves and put 1 tablespoon of the mackerel-rice mixture. Wrap all the leaves tightly and place them in the oven.
5. Bake the wrapped grape leaves for 20 minutes or until crisp.
6. While you wait for the grape leaves to cook, make the sauce. In a bowl, mix the sweet cream, finely grated cucumber, garlic, coriander, a pinch of salt, black pepper and the juice of the remaining lemon.
7 Cover the plate with the prepared sauce and top with the fried grape leaves and mackerel.
8. Garnish with microgreens and add a few tablespoons of olive oil.
