Ryn & Cordie Match Fish And Wine

Many fishers and their family & friends enjoy a glass of wine when cooking and eating their catch, but often it's a bit of a challenge to know which wine to drink. Everyone knows the "white wine with fish" rule, but where to from there? The good news is we now have some help from two sexy and sassy Brissie girls, Karyn MacDonald and Cordelia Smiley.

Ryn and Cordie, as they are known, have released a cookbook and wine matching guide which combines beautiful recipes (including lots of seafood recipes) with tips on how to select the best wine with that dish. A great help to those of us who are left stumped when faced with the wine fridge at the local bottlo.

Here's our favourite whole fish recipe from Ryn & Cordie's book "In Search of the Perfect Partner (the Food & Wine Matching Formula)".

WHOLE BAKED FISH with home made wedges & lemon butter sauce

SERVES 4

Ingredients

500g Chat potatoes, cut into wedges
Extra virgin olive oil
Salt

1 lemon, sliced

1 lime, sliced
2-3kg white flesh fish, scaled, gutted
1 bunch of dill, chopped roughly
3 large red chillies, sliced
300g butter

Dipping Sauce

150ml white wine

3 lemons, juiced

1 bay leaf

300ml of cream

4 cloves of garlic, smashed with skin removed

Freshly cracked pepper

Method

1. Preheat oven to 200°C.

2. On an oven tray lined with baking paper, spread chat wedges out and drizzle with oil and salt.

3. Make three diagonal cuts in the flesh along each side of the fish.

4. Take two 60cm pieces of foil and lay on bench. Place half the slices of lemon and lime down and lay fish on top. Stuff dill, chilli and garlic into the fish cavity with 50g of diced butter. Lay the rest of the slices of lemon and lime over the fish and season generously. Wrap tightly with foil and place on another oven tray.

5. Bake chats and fish for 45 minutes then check to see if the fish is cooked all the way through to the bone by gently looking at the cuts in the flesh.

6. While the fish is cooking, bring the white wine and lemon juice to a boil and reduce by half. Add the cream and reduce by half again. Start whisking in the remaining butter a little at a

time with the heat turned down. When all the butter is incorporated, season and set aside

until the fish and wedges are cooked.

To serve

Put your wedges in a large bowl and the sauce in a small jug. Place the fish, still in foil, on a large platter and serve.

MATCH! A lemony fish needs a lemony Riesling.

You can buy a copy of this great recipe book "In Search of the Perfect Partner" by Ryn and Cordie at online for $29.95.  We've also got 3 copies of the "In Search of the Perfect Partner" cook book to give away. First 3 people to email us at comps@fishmax.com.au with "In Search of the Perfect Partner" in the subject line will get them.

 

Recipe and pics by Ryn & Cordie. Reproduced with permission.