Oven Baked Terakihi with Vegetables
- 2 medium carrots
- 250g button mushrooms
- 2 spring onions, white part only
- 1 tsp olive oil
- 25 g butter
- 150ml cream
- 4 - 6 Terakihi fillets
- 150 ml white wine
- Salt and pepper
- 3 - 4 Tbsp fresh breadcrumbs
- 2 Tbsp mixed fresh summer herbs - chervil, chives, parsely
Peel and slice carrots into matchsticks. Peel and cut mushrooms into fine slices.
Trim and dice the white part of the spring onions. Heat a pan over medium heat, add the oil and half the butter and cook the carrots and mushrooms slowly for about 10 minutes until softening.
Add half the cream, cover and over very low heat cook for about five minutes. Carrots should be just tender.
Heat oven to 180°C.
Tip the vegetables into a shallow baking dish that takes all the fish in one layer. Put fish on top of vegetables and sprinkle with the diced spring onions. Add the wine, the rest of the cream and plenty of salt and pepper.
Mix the breadcrumbs with the herbs, spread over the fish. Dot with the rest of the butter and bake uncovered for about 15 minutes - maybe 20 minutes if the fillets are thick.
Stephen Morris’s wine notes
Mahi 2008 (Marlborough) has caught my eye recently. A lightness and cleanness to it - but not simple. Has some good depth of flavor, and under $20.
If it was a colder day, or this was served for dinner, I would look for a richer and heavier wine with a bit of texture - but not oak stolidity.
Villa Maria Single Vineyard Omahu Gravels (a sub region of the famous Gimblett Gravels) 2008 Viognier. About $30. Warm peach and rich apricot and a good weighty and warm texture.
Or, the Lake Chalice Eyrie 2009 Pinot Gris (Marlborough). A remarkably serious wine for its $20 price tag. Rich nashi flavours and good textures. Very smart stuff. Off dry, so not too sweet.