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These attractive little scrolls have a Japanese-feel to them and make an elegant entrée. To serve them as finger food for a cocktail party, put just one roll on each skewer. Use short bamboo skewers (15cm) for this recipe so that they’ll fit easily inside a frying pan.
INGREDIENTS:
16 Garfish fillets, skin on, bones removed
50g butter, softened
2 teaspoons wholegrain mustard
Salt flakes, to taste
1 clove garlic, crushed
16 garlic chives, ends trimmed, plus extra for garnishing
Vegetable oil, for pan-frying
METHOD:
Lay fillets out on a chopping board, skin-side down.
Combine butter, mustard, salt and garlic. Spread butter evenly over the flesh side of each fillet. Place a garlic chive along each fillet and roll fillets towards the tail. Secure by pushing 2 rolls onto a bamboo skewer.
Heat a large frying pan, add a little oil and cook skewers for about 2 minutes each side, until just cooked through.
Serve garnished with extra garlic chives.
ALTERNATIVE SPECIES:
Large Australian Sardines, Red Mullet, small Whitings, other thin fish fillets (such as Mirror Dory).