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 Iasked 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.