Grey Sole Tacos
Ingredients
4 chapati or small tortilla
16 small grey sole fillets
½ white cabbage
1 lemon
1 lime
300ml mayonnaise
1 cucumber
8 tomatoes
1 large red onion
100g coriander
100ml extra virgin olive oil
40g sumac
250ml natural yoghurt
2 red chillies
Micro coriander if you can get it
1 Roll the grey sole fillets, ensuring the flatter side is on the inside. Place on a tray in the fridge to rest while you make the rest. Next, for the coriander oil, roughly chop the coriander and blitz with the olive oil. Pour through a fine sieve to catch any bits that didn’t get blitzed fully, however it’s not essential.
2 Thinly slice the white cabbage and simply dress with the juice and zest of the lemon in a bowl, then combine with 300g of mayonnaise and season to taste.
Set aside to rest. Next, to make the sumac yoghurt, simply whisk together the yoghurt and ground sumac. Transfer to a squeezy bottle, if you have one, and refrigerate. If not, just a simple bowl will do and you can spoon on when building your tacos.
3 Finally prepare the kachumber salad by peeling and deseeding the cucumber, then dice about 0.5cm cubes. Quarter tomatoes and deseed and also dice to 0.5cm cubes. Finely dice the red onion and combine the 3 in a bowl and then dress with zest and juice of 1 lime. Season with a little salt. Leave this for at least 30mins to allow the salt to draw out the natural flavours before serving.
4 When you are ready to eat, pan fry the grey sole fillets for around 2 mins on each side, basting with butter continually and leave to rest in the pan. While the sole is resting, toast the chapati in a large pan so that it softens and is pliable. Make a small cut from the centre of the bread to one edge. Imagine cutting from the centre of a clock to any hour you choose! This will allow you to fold/roll the roti/ chapati into a cone shape. To plate up, fill the bottom with a little of the cabbage. Dress some of the kachumber with a little coriander oil and give it a mix before adding it to the kebab. Place grey sole fillets into the kebab… lather on some sumac yoghurt and more coriander oil. Finish with some micro coriander leaves and sliced red chilli. Serve with an ice-cold lager or pilsner.