Seresin with Fish in Dish

In this month's issue of Dish Magazine was this delicious looking recipe matched with the 2009 Seresin Sauvignon Blanc. We can't wait to try it out!


Market Fish with White Wine, Grapes and Tarragon

For the fish:
750 gram fillets firm white fish, such as gurnard
1/2 cup plain flour
2 tablespoons olive oil
knob of butter


For the sauce:
2 spring onions, thinly sliced
1 clove garlic, crushed
1 teaspoon dried tarragon
1/2 cup white wine
1/2 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 black pepper


Method for the fish:
Put the flour in a shallow dish and season with sea salt and pepper. Dust the fish in the flour, shaking off the excess.
Heat the olive oil in a saute 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 keep warm.
Don't wash the saute pan!


Method for the 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 salad. Serves 4.

Wine writer Yvonne Lorkin says 'such a rich, creamy, herb-laden sauce and fleshy fish needs only the Seresin Marlborough Sauvignon Blanc 2009 to reach perfection. It's a funky, multi-layered wine boasting elderflower, white peach, green nectarine and lovely hazelnut characters.'

Recipe is care of Dish Magazine.