Crunch Coated Fish Wrap (red rice tartare)

Makes 2 FAT wraps

Ingredients

150g firm, sustainable white fish (see p. XX) like Pollock, skinned & filleted
2 handfuls of coarse ground semolina
1 egg
1 handful of gram flour
60g red camargue rice
6-8 cornichons, sliced
1 heaped tbsp capers, rough chopped
half a clove of garlic, minced
A handful of picked flat parsley, chopped
2-3 tbsp good quality thick yoghurt (like Greek)
squeeze of lemon
2 WHOLEMEAL flatbreads – the big ones, 28cm across, the fresher the better
couple of leaves of cos/ little gem
2 ripe plum tomato, sliced
half a tsp of cayenne/chilli powder
S & P

Method

  • First get your rice cooking: follow the directions on the packet – should take about 30 mins.
  • Next cut your fish into 8-10cm long and 2-3 cm wide strips…should look about the same as your middle finger, and you want to end up with 8-10 pieces. Season very thoroughly with salt, pepper & cayenne.
  • Get three wide bowls: in the first put the gram flour, a hefty amount of seasoning; in the second beat the egg well with 2 tbsp water and the last holds the semolina.
  • Put a third of the fish strips into the gram flour and rustle the bowl until the fish is lightly coated.
  • Move them along to the eggy one and roll them around so that all their surfaces are wet.
  • Use your non-eggy hand to lift them into the semolina and move them around until that they have an all-over thin coating.
  • Put this batch on a plate and repeat in two loads for the rest.
  • Pre-heat grill to hot.
  • Somewhere round about now your rice will be cooked; drain it and let it cool a bit, but not completely.
  • In a bowl mix the rice with the cornichons, garlic, capers, parsley, lemon juice and some sesoning.
  • Fold in the yoghurt and taste again.
  • Put an oiled piece of foil onto your grill tray, put the fish pieces on it and drizzle healthily with olive oil. Grill for 4 mins, then turn them over and grill for a further 4 mins; the coating should be just browning and fizzling – you’ll see what we mean.
  • Meanwhile be building your wraps: soften the bread in the grill/oven underneath the fish tray, lay on the cos leaves and tomato with some seasoning; spoon on half of the red rice tartare and as soon as the fish is ready put it on top.
  • Give it a final and generous squeeze of lemon before wrapping it up and tucking in.