by Head Chef, Nick Raitt

Pan roasted Tasmanian white fish with calamari, snow peas, veloute, herbs

19 Mar 2019 Restaurant

pan roasted white fish

serves 8

Ingredients

Fish veloute
½  bottle sparkling wine
1.5lt fish or vegetable stock
250ml cream
100g crème fraiche
4 bay leaves
10 black peppercorns
100g sliced golden shallots
1 lemon, juiced

Other items for dish
1.5kg blue eye trevalla or trumpeter skin on
200g snow peas
100g baby peas, good quality defrosted is fine
1 punnet snow pea tendrils
A few springs of your favorite soft herbs, we like chervil, tarragon and chives to garnish this dish.

The sauce 
In a heavy based saucepan, sweat the shallot until soft and sweet, add the peppercorns, bay leaf and sparkling wine and boil until the wine has cooked down until about ¼ of the original volume, add the stock and cook down until it is around ¼ of its original volume. Add the cream and cook until half of this volume. Pass through a fine sieve, add crème fraiche and lemon juice, taste and season with sea salt to finish.

For the fish
We try to get locally caught Blue Eye Trevalla or Stripy Trumpeter. Cut the fillet down the center to remove the bones and cut into portions of around 150g for a main course size. Pan roast the fish skin side down in a nonstick fry pan on medium to high until you have nice golden skin, remove the fish to an oven tray but keep the juices in the pan for when you need to sauté the calamari when serving. Cook the fish in the oven skin side up until it’s white all the way through. For the calamari, buy fresh local if you can, peek off the skin, quickly rinse in cold water and finely slice into 2cm rings.

Clean the snow peas and cut in half on an angel and with the peas, blanch for 20 seconds in salted water.

Place the fish in a shallow serving bowl, then reheat the fry pan and sauté the calamari for 20 seconds, scatter the fish with the calamari, peas, tendrils and herbs, and serve the sauce in a jug so you can pour on as much as you prefer.

 

Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen

 

Image provided by Country Style Magazine.

 

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Cellar Door & Restaurant

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