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Food

Pilu's Murray cod

Preparation time
Cooking time
Serves
4

with pencil leeks, shimeji mushrooms, chives & Vernaccia 

This Murray cod by Pilu restaurant in Sydney's Freshwater would suit a Mediterranean white with crisp acidity. This wine will balance the creamy sauce and enhance the texture of the fish. Great options are Vermentino, Fiano or Pinot Grigio.

Ingredients

4 x 200g Murray Cod fillets, skin on

40ml extra virgin olive oil

500ml fish stock 

250ml pouring cream

60 ml Vernaccia or any dry white wine

½ onion, finely chopped

2 garlic cloves, sliced

100g potato, cubed

125g butter

1 bunch pencil leeks

1 punnet shimeji mushrooms

200g chives

400 ml grapeseed oil


Recipe by Frederico Porceddu + Luke Papalia

Photography by John Paul Urizar

Styling by Michaela Le Compte

Method

1. Fill a bowl with ice cubes and water. Blanch chives in boiling water for 30 seconds, drain immediately and put in the ice water. Drain, wrap in paper towels, and squeeze out excess water. Put chives in a blender with the oil and blend for two minutes; strain through a fine sieve, refrigerate overnight.

2. Saute onion and garlic in 50g of butter on low heat until translucent but not coloured. Add wine and simmer, reduce by one third. Add potato, fish stock and cream and simmer until potato is tender. Blend with a stick blender until smooth, season. Keep warm.

3. Trim the base of the pencil leeks and blanch them in boiling water for 6 minutes. To preserve the bright green colour, place them immediately in iced water. When ready to be served, sauté leeks and mushrooms in a hot pan with a touch of olive oil and a pinch of salt. Once cooked, put them aside.

4. Season fish with salt. Heat a frying pan over medium heat and add oil. When it sizzles, add the fish skin side down and cook for approx. 4-5 minutes, turn for 30 seconds.

5. Divide pencil leeks and mushrooms between four warmed plates. Using a spatula, transfer the fish fillets to plates next to the leeks. Spoon Vernaccia sauce generously around the fish. Dot with small amounts of chive oil to finish.

 

Wine Match

Vermentino, Fiano, or Pinot G

Food
Preparation time
Cooking time
Serves
4

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