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Jewfish with Brassicas, Pippies and Margan Vermouth

Preparation time
35 mins
Cooking time
30 mins

As Australia's oldest wine region, Hunter Valley has a long history of adaptig to changing tastes. While known for its classic white styles, it also demonstrates the potential for new varietals to be equally great, as seen in the Margan Vineyards Albarino. To highlight its green apple lime splice flavours and crisp, dry palate, chef Thomas Boyd elected to pair soft, sweet jewfish, delightfully accentuating the wine's crunchy texture.


Vermouth veloute

50ml oil

Jewfish frame, cut into pieces

1 clove of garlic, crushed

1 eshallot, sliced

1 sprig thyme

3 button mushrooms, sliced

60ml Chardonnay

200ml chicken stock

200ml milk

250ml cream

230ml Margan off-dry vermouth

Spinach Purée

500g baby spinach leaves, washed

1 tbsp grape seed oil

1-2 tbsp iced water

Plating the dish

2 x Jewfish fillets, cut in 4

300g pippies

1 bunch sprouting broccoli, stem and leaf, trimmed, blanched

1/3 bunch Romanesco, blanched

1 broccoli stalk, blanched

Deep fried kale


1. Spinach purée: Blanch spinach, in batches, by putting in a large colander set over the sink. Slowly pour over boiling water. Using gloves, squeeze out moisture.

2. Transfer to a blender with oil and iced water, blend to create a dark green emulsion. Pour into a bowl, sit purée over a bowl of ice water to retain colour.

3. Vermouth veloute: Heat 20ml oil in a large saucepan over medium high heat, add fish bones, cook for 5 minutes or until golden brown, add garlic, eshallot, thyme and mushrooms. Add Chardonnay, reduce by ½, add chicken stock and reduce by ½. Add milk and cream, simmer for 5 minutes.

4. Strain into a clean saucepan, season with salt and 30ml Margan vermouth. Add spinach purée.

5. Jewfish: Heat 20ml oil in frying pan over medium high heat. Add fish, skin side down, cook for 3 minutes or until skin is crisp. Turn, cook for a further 3 minutes or until fish is cooked through.

6. Heat remaining oil in a separate pan, over high heat. Add pippies and stir, add remaining vermouth, and cover. Cook for 3-4 minutes or until pippies open.

7. Using a stick blender, blend the veloute to create fresh bubbles.

8. Place fish on plate topped with vegetables, pippies and veloute.

Garnish with deep fried kale.

Wine Match: Margan Vineyards Albarino 2019


Preparation time
35 mins
Cooking time
30 mins


Two Blues Sauvignon Blanc 2014
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