Start with soaking the rice in hot water. Peel the onion and cut it into pieces and soak the currants in warm water for 15 minutes. Boil the fish in lightly salted water for 5 minutes, cool, extract, and keep the water.
Wash the mint, parsley and dill, remove the stems and chop finely. If the vine leaf is fresh, boil it for 5 minutes, if it is pickled, leave it in warm water for 10 minutes. Heat half the olive oil in a pan, brown the onion, add the pine nuts, currants and the rice and fry it lightly. Turn off the fire and add boiled shredded fish, salt, pepper, mint, dill and parsley, and mix this together.
Spread each leaf on a plate, put the inside you prepared from the middle to the bottom, cover the bottom of the leaf first and then the edges, wrap it like a bundle or cigarette. Lay the parsley stem and the leaves at the bottom of a flat pan. Arrange the wraps on them without leaving any space between them. Than add 1 glass of fish stock and 2 tablespoons of olive oil and place a porcelain plate on them so that they do not fall apart. Cook for 20 minutes on low heat. You can serve them cold or warm.
½ cup rice 1 medium sized onion
1 teaspoon of pine nuts
1 teaspoon of currants
150 grams of fish meat
100 grams of grape leaves
1 bunch of fresh mint
1 bunch of parsley
1 bunch of dill
4 tablespoons of olive oil