Chef's Repartee: Pierro Chardonnay

Seared Dhufish with Steamed Margaret River Marron and Vasse Asparagus

Ingredients:
1 x Dhufish (1)
4 x Marron (2)
12 x Asparagus Spears (3)
15g Coriander (stalk)
10g Ginger (peeled)
1-2 Cloves Garlic
200mL Corn Oil
1 Pinch of Paprika

This exciting combination came from trying to decide between dhufish and marron. Then came the use of the marron shell, because of the subtle flavour and warm colour that this can impart. The Vasse asparagus is a great combination with either of these seafoods and marries wonderfully with the delicate crispness of the Pierro Chardonnay.

Method:
1. Clean and trim dhufish and marron and place to the side.
2. Sweat ginger, garlic, coriander, pinch of paprika and marron trim. After two minutes add rest of oil and cook moderately until the right colour.
3. Blend oil and strain.
4. To dress the plate, sear and roast dhufish, steam the marron and asparagus and dress with marron oil.

The dhufish is seared in a hot pan then quickly roasted and set on the top of lightly steamed asparagus with the steamed marron then dressed with oil from the marron.

Click here for a version of the recipe suitable for printing.

Return to Pierro Chardonnay
View Pierro Wines Catalog.