Wednesday, 21 August 2013

Fish in grape sauce

After that white gazpacho I got wondering why grapes aren't used more often in cooking. And came up with this dreamily light sauce. And when I say dreamily, I mean that. Stick-your-head-into-the-pot-and-lick -every-single-last-drop-of-that-sauce-dreamy.

The best wine for this would be one with a fair bit of acidity, but if yours isn't, add a dash of lemon juice to the sauce. 

For two

The fish:

a big fillet of white , firm-fleshed fish (mine was approximately 200 g fillet of pangasius)
a couple of slices of cold smoked salmon

the zest of 1/2  lemon
salt, pepper

The sauce:

1/2 dl pureed grapes (about 100 g of grapes)
1/2 dl white wine 
1 dl cream
1/2 tbsp finely chopped chives
salt, pepper

Cut the fillet lengthways in half. Pat dry, sprinkle the lemon zest on it and season with pepper. Cut the salmon slices into width of the fish and place them on top. Roll and secure with a cocktail stick. Steam until cooked (about 20-30 minutes) OR bake in the oven at 175° until done - 15-20 minutes 

Blizz the grapes in a blender into a smooth pure. Heat the cream in a pan and add white wine and grape pure. Season and scatter chives on top. Serve with the fish.

The fish was served with roasted new potatos. I brushed them, cut them into 4, tossed in oil, seasoned and roasted in the oven at 200° until golden and crisp (about 25 minutes). I then combined them with haricots I'd parboiled until just done and shocked in ice water. I folded in a hint of mild, sweet mustard and finished off with the rest of the grated lemon zest.

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