Wining and dining at home just got a little more gourmet! Sometimes the art of pairing food and wine can be a bit of a puzzle. But fear not, dear wine lovers, because we’re turning up the flavour dial and simplifying the pairing process for you. What that means is we have done all the hard work.
Introducing our Crispy Skin Barrumidi
A culinary delight that complements the effervescence and zest of our Guardian Angel Sparkling Chardonnay. Picture this: the crispy, savoury notes of the barramundi merging with the refreshing bubbles of the Chardonnay. Every bite and sip is an exploration of textures and flavours, making your dining experience nothing short of sublime. Sounds awesome right?
Why This Pairing Works?
The crispy skin barramundi, with its delicate flesh and crispy skin, demands a wine that complements its richness without overpowering it. Our Guardian Angel Sparkling Chardonnay does just that. The crisp acidity of the wine cuts through the richness of the fish, while its fruity notes highlight the tangy caper sauce. A harmonious match, indeed!
Cooking Up A Storm
Whether you’re impressing guests or just treating yourself, this recipe ticks all the right boxes. It’s simple yet sophisticated. The best part? It’s quick to whip up, giving you more time to sit back, relax, and enjoy your glass of Fizz. The zesty, buttery sauce drizzled over the fish elevates the entire dish, making it a perfect culinary accompaniment to our sparkling gem
Here’s how to make it:
Crispy Skin Barramundi, Tomato & Caper Butter Sauce
- 2 Barramundi fillets approx 250g each
- 2 tbsp olive oil
- 60g butter
- 1 truss tomato
- 2 tbsp capers
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 splash white wine
- Add 1 tbsp oil to the fish and season both sides generously
- Dice tomatoes and set aside
- On medium heat in a non-stick pan heat1 tbsp oil, then add the fish skin side down an cook for 4-5 minutes depending upon how thick your piece is. Using a spatula press down on the Barramundi for a minute to help get an even cook on the skin. Flip the fish and cook for a further2-3 minutes *see tips*
- Remove the fish and allow to rest on a plate while you prepare the sauce.
- Deglaze the pan with a splash of white wine, allowing the wine to cook off for 1 minute. Next, add the tomatoes, capers and lemon juice – cook for 1 minute. Then add the butter and stir until meted, finish with the chopped parsley.
- Plate up fish and serve with sauve drizzled over it.
- Flip the fish once the side of the fish has turned opaque ¾ of the way and then cook for the final 2-3 minutes skin side up
- Substitute any white fish if you can’t get barramundi – halibut, cod, swordfish or seabass will all work great
- Always let your fish rest before serving so the juices have time to redistribute
- Be careful when deglazing the pan as it will spit a little
Join the Conversation
Tried this recipe? We’re eager to hear your thoughts! Did you enjoy the pairing? Have any tweaks or suggestions? Join our foodie community and share your experiences. Be sure to tag us @koonara_wines on Instagram with your snaps or over on Facebook @koonarawines