ingredients
makes 24
1/3 cup long grain rice
1 tablespoon white wine vinegar
28 large, undamaged spinach leaves
8 small fresh or frozen and thawed sardines, scaled, cleaned, gutted and boned
2 small spring onions, finely chopped
Lemon wedges to garnish
2 level tablespoons mustard powder mixed with 4 teaspoons water
method
1. Cook the rice. Mix the vinegar into the rice while it is still warm, then leave the mixture to cool.
2. Meanwhile, spread 4 spinach leaves in a steamer basket and place the sardines on top. Put the basket in the steamer pan over 1 inch of boiling water, cover and steam for about 6 minutes, until the sardines flake readily when tested with a fork. Take the basket out of the steamer and carefully lift the sardines onto a plate. Divide each sardine into three pieces and leave to cool. Discard the spinach.
3. Put the remaining spinach leaves in the steamer basket and steam them for 1 minute. Remove the basket from the steamer, rinse the leaves with cold water and lift them out carefully onto kitchen paper to pat dry.
4. Put a rounded teaspoon of rice at the stem end of a spinach leaf. Set one piece of sardine on top and sprinkle some onion on it. Fold the sides of the leaf over the filling, then roll up to make a neat parcel. Fill the rest of the leaves, arrange the parcels on a serving plate and garnish them with the lemon wedges. Put the mustard beside them to dab on the parcels.
Serve the parcels at once, or cover them and refrigerate for up to 3 hours before serving.
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