Recipe: Grilled fish, red wine and mushroom ragout

By Grant Allen

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Martin Bosley's grilled fish with red wine and mushroom ragout. Photo / Michael Craig
Martin Bosley's grilled fish with red wine and mushroom ragout. Photo / Michael Craig

Unfortunately I will not be rejoining the happy throng in "the Bay" for the upcoming FAWC. Had I been, I would have been first in line to check out chef Martin Bosley and winemaker Rod McDonald bring together some of Hawke's Bay's finest seafood and red wines.

As compensation I asked Martin for a recipe we could try at home. Here it is, thanks Martin.

Serves 4

• Olive oil
• 50g unsalted butter
• Salt and freshly ground black pepper
• 2 shallots, thinly sliced
• 8 portobello mushrooms, thinly sliced
• 1 sprig thyme
• 1 bay leaf
• 250ml red wine
• 250ml chicken stock
• 800g firm white-fleshed fish fillets
• 2 tbsp unsalted butter, melted
• salt
• 1 lemon

1. Preheat the oven to 180C. Heat the butter in a deep saucepan and when it begins to foam add the shallots. Cook for 3 minutes.

2. Add the mushrooms and cook for a further 8 minutes until the mushrooms are nice and soft.

3. Add the herbs and wine and simmer for 5 minutes.

4. Pour in the stock and bring to a gentle simmer. Reduce by half until the sauce becomes lovely and syrupy.

5. Preheat the grill.

6. Place the portions of fish on to a shallow baking sheet and brush with the melted butter.

7. Put the fish under the grill and cook for 3 minutes. Turn the fish and season with salt and cook for another 3 minutes depending on the thickness.

8. Remove the fish to a plate, squeeze the lemon juice over it and keep it warm.

9. Place the fish on individual serving plates and spoon the mushroom sauce over it to serve.

- Herald on Sunday

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