Ideal for any sophisticated evening, these skewered garfish rolls are Japanese inspired and packed full of flavour. Created by the Sydney Seafood School, this pan fried dish has been shot on GT Homewares by photographer Franz Scheurer.
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
Large Australian sardines, red mullet, small whitings, other thin fish fillets (such as mirror dory).
- 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.
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