Grilled fish, roast kumara puree, red wine and mushroom ragout
( SERVES 4 )
Don't let anyone tell you that red wine doesn't go with fish. Fish can handle bold flavours, and can be treated robustly. Because of its slight mineral taste, blue cod is wonderful with mushrooms, but use monkfish if you can get it.
|1 to drizzle||Olive oil|
|100 g||Unsalted butter|
|1 to taste||Salt and freshly ground black pepper|
|2||Shallots, thinly sliced|
|8||Portobello mushrooms, thinly sliced|
|250 ml||Red wine|
|250 ml||Chicken stock|
|800 g||White fish, fillits|
|2 Tbsp||Unsalted butter, melted|
|1 to taste||Salt|
- Preheat the oven to 180C. Scrub the kumara, coat in oil and then bake in the oven until tender - about 30 minutes.
- Remove them from the oven and, once cool enough to handle, peel off the skin.
- Purée the kumara flesh in a food processor until smooth, then add half the butter and season with salt and pepper.
- Set aside and keep warm. Heat the remaining butter in a deep saucepan until it starts to foam, then add the thinly sliced shallots.
- Cook for 3 minutes, then add the thinly sliced mushrooms and cook until the mushrooms are soft - about 8 minutes.
- Add the herbs and wine, then simmer for 5 minutes. Add the stock, then bring to a gentle simmer and continue cooking until it has reduced by half.
- Preheat a grill. Place the fish fillets in a shallow baking dish and brush with melted butter.
- Put the fish under the grill and cook for 3 minutes, then turn, season with salt and cook for about another 3 minutes, depending on the thickness.
- Remove the fish to a plate and squeeze the lemon juice over it.
- Serve the fish on the kumara purée and spoon the mushroom sauce over the fish.