Market Fish with White Wine, Grapes and Tarragon
Photography by Manja Wachsmuth.
Serves: 4
INGREDIENTS
750 gram fillets firm white fish, such as gurnard
½ cup plain flour
2 tablespoons olive oil
knob of butter
Sauce
2 spring onions, thinly sliced
1 clove garlic, crushed
1 teaspoon dried tarragon
½ cup white wine
½ cup chicken or fish stock
3 tablespoons cream
1 cup seedless grapes, halved
1 tablespoon finely chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Put the flour in a shallow dish and season well with sea salt and pepper. Dust the fish in the flour, shaking off the excess.
Heat the olive oil in a sauté pan and drop in the butter. Add the fish and cook until golden on both sides and just cooked through. Transfer to a plate and cover to keep warm. Don’t wash the sauté pan.
Sauce: Add the spring onions, garlic, tarragon and white wine to the pan. Cook over a high heat until most of the wine has evaporated, scraping the base of the pan to release any sticky bits. Pour in the stock and cream and cook until reduced and syrupy, then add the grapes and flat-leaf parsley, season and heat through.
To serve: Place the fish on serving plates and spoon over the grapes and sauce. Serve with a root vegetable gratin and a green salad.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!