Crunchy fish wrap with red rice tartare

Method

1. For the red rice tartare: cook the rice, according to packet instructions. Drain and let cool slightly.

2. In a bowl, mix the rice together with the cornichons, garlic, capers, parsley, and lemon juice. Fold in the yoghurt., then season well with salt and pepper to taste.

3. For the crunchy fish: season the fish slices with salt, pepper and the cayenne or chilli powder. Set aside.

4. Preheat the grill to hot.

5. Get three wide bowls. In the first, put the gram flour and season well with salt and pepper; in the second, beat the egg well with the water; and pour the semolina into the last bowl.

6. Transfer a third of the fish strips into the bowl of gram flour and lightly toss until the fish is coated in the flour. Dip the floured fish into the bowl of eggwash and coat well, then place into the bowl of semolina and roll the pieces around to coat evenly. Place onto a plate and repeat with the rest of the fish.

7. Put an oiled piece of foil onto your grill tray, put the fish pieces on it and drizzle over a generous amount of olive oil. Grill for 4 minutes, then turn the fish over and grill for a further 4 minutes until golden brown.

8. For the wraps: heat the flatbreads in the grill or oven, underneath the fish tray, for 3-4 minutes.

9. Arrange the little gem leaves and tomatoes on top of the flatbread and season with salt and pepper. Spoon over the red rice tartare, and pile on the crunchy fish.

10. Squeeze over some more lemon juice before wrapping the bread up.

Comments                        add a comment

I'd never heard of red rice before, but found it in Waitrose and made this recipe...it's a really nutty type rice and went really well with the fish, my family loved this recipe!

Ingredients

For the red rice tartare

60g Camargue red rice
6-8 cornichons, roughly chopped
1/2 clove Garlic, minced
1 heaped tbsp capers, roughly chopped
1 handful flat-leaf Parsley, chopped
1 lemon, only
2-3 tbsp Greek yogurt

For the crunchy fish

150g firm white fish, such as pollock, skinned and filleted, cut into 2-3 cm wide strips
1/2 tsp cayenne or Chilli powder
1 handful gram flour
1 egg
2 tbsp water
2 handfuls coarse ground Semolina

For the wraps

2 large round flatbreads
1 Little Gem Lettuce, leaves only
2 plum tomatoes

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