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Martin Bosley's recipe of the week

Grilled Fish with Kumura Puree

 

Martin says: 

“I enjoy the play on flavours in this dish, with a rich and surprisingly earthiness coming from the mushrooms. Don’t let anyone tell you that red wine does not go with fish – it can handle bold flavours, and be treated robustly. Blue cod is wonderful with mushrooms because of its slightly mineral taste, but if you can’t get it use monkfish.” 


Ingredients serves 4

Kumara Puree
500g kumara
Olive oil for roasting
50g unsalted butter
salt and freshly ground black pepper

Red Wine and Mushroom Ragout
50g unsalted butter
2 shallots, thinly sliced
8 Portobello mushrooms, thinly sliced
1 sprig fresh thyme
1 bay leaf
250ml red wine
250ml chicken stock


Fish
800g firm white-fleshed fish fillets
2tbsp unsalted butter, melted
salt
juice of 1 lemon

Method

To make the puree, preheat the oven to 180 degrees. Scrub the kumara clean, coat in the oil and bake in the oven until tender, for about 30 minutes. Remove from the oven and when cool enough to handle peel off the sin. Puree the remaining flesh of the kumara in a food processor until smooth, adding the butter. Season and set to one side, keeping warm.

To make the ragout, heat the butter in a deep saucepan and when it begins to foam add the shallots. Cook for three minutes, then add the mushrooms and cook for a further eight minutes until the mushrooms are nice and soft/ Add the herbs and wine, and simmer for five minutes. Pour in the stock and bring back to a gentle simmer, reducing by half until the sauce becomes lovely and syrupy.

To cook the fish, preheat the grill. Place the portions of fish on a shallow baking sheet and brush with melted butter. Put the fish under the grill and cook for three minutes. Turn the fish, season with salt and cook for another three minutes depending on the thickness of the fillet. Remove the fish to the plate, add the lemon juice and keep it warm.

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