This simple recipe for Baked Fish has been supplied by Rob Gillespie from Rusty Fig Wines.

The winery is situated near Cobargo in the South Coast Zone of New South Wales. Rusty Fig is named after a local species of tree. The vineyard specialises in Spanish varieties Albarino and Tempranillo, they also have Chambourcin and Verdelho.

Rob says

This is a favorite recipe with sea bass in Galicia in NW Spain where Albarino is grown. We’ve adapted it to Australia by substituting blue eye which is very popular near our Rusty Fig vineyard on the south coast of NSW.

Ingredients

• 800 grams blue eye cod cutlets
• 2 cloves garlic chopped
• 1/2 tsp salt
• 1 cup parsley chopped
• 225 ml Albarino or another dry white wine
• 1 large onion chopped
• 1 red pepper chopped
• 1 lemon sliced
• 250 ml fish stock
• extra virgin olive oil
• breadcrumbs

Method

Place fish in a roasting pan. Season with garlic, salt and parsley.
Add Albarino and sprinkle with breadcrumbs.
Place onion, lemon and pepper around fish and add fish stock.
Bake for 30 minutes at 180 degrees C.
Serve with fried potatoes.

The suggested wine for this dish is Rusty Fig Albarino.

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This is a splendid feast for a dozen or so people. It needs a courtyard and a long sunny afternoon with plenty of good friends. If you serve it in winter, don’t worry, the earthy flavours will enable you and your guests to dream of a sunny courtyard.

A note on the ingredients - you can scale the quantities up and down and substitute for out of season vegetables.

Seafood ingredients (about 200g per person more you use shellfish):
Salt cod, firm fleshed fish fillets, scallops, prawns, oysters, mussels, crabs, baby octopus or even lobster

Vegetables: any or all of the following
New potatoes steamed
Fresh beetroot, wrap in foil, bake in moderate oven for 1 hour, then rub off skin
Baby carrots, blanched
Small green beans, blanched
Fresh artichokes trimmed and boiled for 20 minutes
Asparagus, steamed
Cauliflower broken into florets and steamed

12 eggs, hardboiled shelled and halved
About 2 cups of aioli see recipe
Parsley or fresh herbs to garnish.
Some crusty French bread sticks.

This whole thing is a bit of a logistical nightmare, so aim to have the vegetables prepared early and kept warm rather than hot. As each is ready place it onto warm serving platter or too, gradually assembling the feast. A slotted spoon is very handy for all of this.

The seafood ingredients should be poached in water or you could use stock. Cook the salt cod separately. I retain the cooking liquor from the other seafoods to make a soup later.

When the seafood is ready arrange it on your platter(s) with the vegetables and top with the boiled eggs. Scatter over some parsley.

Serve with breadsticks and bowls of aioli so that guests can help themselves.

You need plenty of cold white wine with this dish. I would recommend a Marsanne or perhaps a Viognier. Another choice would be a Provencal style rose, perhaps made from Grenache or perhaps Mourvedre.

Garlic Showing the Purple… Buy From Art.com

This recipe is provided by Rob Fairall of di Lusso Wines of the Mudgee wine region in NSW.

Getting the right sauce is an important skill for chef and the serious home cook. This sauce has been suggested by Trentham Estate as an accompaniment to the Murray Cod Recipe.

All you need is the Trentham Estate La Famiglia Pinot Grigio to go with it.

Ingredients

• Celery (Root) 600 grams
• Milk 400ml
• Water 600ml
• Thyme 1 Sprig
• Celery salt 5 grams
• White Truffle Oil 5 ml
• Pepper
• Cream thickened 40ml

Method

• Peel and dice the celery, cook until soft in milk and water with thyme.
• Puree and pass through a fine sieve, put back on stove and let dry a bit more if necessary to get right consistency.
• Season with celery salt, pepper and truffle oil and finish off with the cream.

Serve with Murray Cod Recipe

Murray cod is a fine river fish that grows to large sizes. Conservation measures and seasonal flooding or drought mean that these fish are not always available, but when you can find some you should try it.
This recipe has been supplied by Trentham Estate to accompany their ‘La Famiglia’ Pinot Grigio. The winery overlooks the Mighty Murray river so it is appropriate that they suggest using one of Australia’s freshwater fish as the basis for this recipe.
Ingredients:

• Murray cod portions - 4 x 180 gr
• Vegetable oil 10 ml
• Butter 10 grams
• Lemon 1 small
• Thyme sprig 4
• Celery puree 400 grams (see separate recipe)
• Baby vegetables - 400 grams (use baby carrots, French beans, snow peas etc)
• Butter 100 grams
• White wine 100 ml
• Salt & pepper to taste

Method

• Fillet the fish into portions.
• Butter oven tray and season the fish with thyme, salt and lemon
• Cook in oven on 185*C for 5-8 min (or you can pan fry the fish).
• Peel, trim & blanch the baby vegetables.
• Heat butter and wine in sauté pan and tos toss through the vegetables
• Heat celery pure and arrange on plate.
• Season to taste.

Wine suggestion Trentham Estate ‘La Famiglia’ Pinot Grigio