A superb Wine & Food Match

THE FRESHEST FISH Grilled with sea salt & black pepper. Sitting on a potato cake seasoned with smoked cheese & balsamic. Topped with coconut yoghurt and toasted coconut.

Per portion

200gr fish ( any fish as long it is beautifully fresh)
(our preference is for the larger fillets which can then be cut into 1-2 cm thick slices)
sea salt, black pepper
Potato Cake
200gr boiled baby potatoes, skin on
20gr grated smoked cheddar cheese
1 tbsp chopped parsley
1 tsp balsamic vinegar
1/2 tsp sea salt
Coconut yoghurt
3 tbsp unsweetened yoghurt
2 tbsp coconut cream
Garnish
lightly toasted coconut threads
parsley & coriander oil

Putting it together

Cook the potato cake first – it takes about 5 minutes
Lightly crush the potatoes and mix well with all other ingredients.
Press into a ring mould
(a quick mould can be made by folding a 20cm length of tinfoil into a 2cm strip. Roll this into a round shape and staple)
Cook the potato cake on a very lightly oiled grll plate or pan. Nice & brown on both sides should take about 5 minutes

While the potato cake rests -Lightly season the fish with both salt & black pepper. Cook on the same grill or pan

Combine yoghurt and coconut cream
Toast coconut threads
Herb oil – 1tsp parsley, 1 tsp coriander, 1 tsp grapeseed oil – crush all in mortar & pestle

On the plate

Place the potato cake in the middle of the plate.
Sit the fish on top
Spoon the yoghurt on the top to fall to one side
Lightly sprinkle with toasted coconut
Splash herb oil around the outer

Matched with the Alana Estate 2006 Chardonnay

For all food and function enquiries please contact us on 06 306 9784 or by email: wine@alana.co.nz