Fish Dolma in Iceberg Leaves
Six iceberg-leaf dolma filled with chopped fish, quinoa, herbs and seasonings, cooked in a tomato, onion and ghee base. Allow about 55 minutes; the source gives 6 pieces but no serving count, so 3 servings is an estimate.
Ingredients
Instructions
7 steps- 1
Cook 80 g dry quinoa in water according to the package instructions, then drain any excess water and spread out to cool before mixing with the fish.
- 2
Finely chop or process the cleaned fish fillet.
- 3
Mix fish with quinoa, onion powder, garlic powder, black pepper, parsley, a little chopped fennel, lemon zest and salt.
- 4
Separate six iceberg leaves. If too stiff to fold, briefly soften them in hot water as editorial guidance. Divide the filling, fold in the sides and roll.
- 5
Sauté a little chopped onion in ghee.
- 6
Add grated tomato and arrange the dolma seam-side down.
- 7
Cover and cook over medium heat for 10 minutes. Check that the fish filling reaches 63°C and is opaque; continue cooking if needed.
10 min
Nutrition
1 serving ≈ 267 g
Nutrition values are estimates. - means data is unavailable.
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