Dreaming of Summer as the Nights Draw In...

Match Jules Taylor Sauvignon Blanc to this perfect trans-seasonal dish!

Even as the weather cools, I will forever hanker for the zesty bright flavours of summer in citrus and fresh cooked fish. This dish marries the best of both seasons in a comforting way with earthy warm French Puy lentils & a crispy buttery fish fillet doused in a vibrant citrus & herb sauce that’s a stunning match for JT 2020 Sauvignon Banc. Serves 2-3

Crispy Skin Snapper Fillet with Warm Puy Lentils & a Herby Lemon Sauce

2-3 Snapper fillets skin on
Olive Oil
Salt & Pepper
1 cup French Puy lentils
1 Shallot finely chopped
1 medium Carrot finely chopped
1 stick Celery, finely sliced
2 whole Garlic Cloves sliced.
2 cups Chicken or vegetable stock
2-3 tbsp Champagne Vinegar Crème Fraiche to serve
I large Lemon – juice & zest
2 tbsp Flat Leaf Parsley
1 tbsp Coriander
1 tbsp Chives
1 clove Garlic
½ Green Chilli – finely chopped, no seeds.
EV Olive Oil Sliced Sourdough to serve

In a saucepan over medium heat in a little olive oil, sauté the shallot, carrot, celery & garlic until translucent & softened. Add the lentils and stir to combine. Pour over the two cups of stock and bring to a simmer. Cook lentils until tender – around 15mins. When al dente drain lentils, place in a bowl and dress with champagne vinegar when warm.
Season with a little pepper & salt if needed.

To make the herb lemon sauce - Chop herbs, add lemon & zest & a little chilli. Add olive oil to loosen, stirring, taste and season. Set aside.

Pat the fish fillets dry with paper towels. In a non stick pan over medium/high heat place the snapper fillets skin side down and sear until golden and crisp. Flip and cook on the other isde until the flesh is opaque.

Plate a spoon full of lentils, top with a fillet and pour over the lemon sauce. Add a little creme fraiche on the side and serve with sliced sourdough to mop up the juices.