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Fish with Vermouth Vinegar & Butter Sauce

Fish with Vermouth Vinegar & Butter Sauce

© Recipe courtesy of Julie Le Clerc

FISH WITH VERMOUTH VINEGAR BUTTER SAUCE

Serves 4

4 portions boneless, white-fleshed fish, such as tarakihi
Olive oil
Salt
and freshly ground black pepper
4 Tbsp Pons vermouth vinegar
¼ cup El Navarrico sliced pimientos , roughly chopped
1 Tbsp Romulo capers in brine , well drained
1 Tbsp finely chopped flat-leaf parsley, plus extra leaves to serve
25g Lewis Road Creamery lightly salted butter
Salad greens and boiled new potatoes, to serve
Sabato aioli , to serve

Heat a little oil in a frying pan. Season the fish fillets on both sides with salt and pepper. Pan-fry the fish for 1-2 minutes on each side (depending on the thickness of fillets) until golden brown and cooked through. This may need to be done in batches, adding more oil to the pan, as necessary. Transfer fish to a serving plate. Add the vinegar to the pan and simmer for 1-2 minutes to reduce and deglaze the pan. Add the pimientos, capers and chopped parsley and simmer for 1 minute then add the butter, to melt. Swirl the pan to combine everything and then spoon the sauce over the fish. Scatter with parsley leaves and serve immediately with fresh salad greens, potatoes and aioli on the side.


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  • Pons Capers in Brine

    Pons Capers in brine


    Fine (7mm), quality Spanish capers, preserved in brine.

    This product replaces the Romulo capers 1kg. They are the same capers, which have been re-branded from Romulo to Pons.

    Also available in a .

    Learn More
    $69.50
    107 -

  • El Navarrico Pimientos ~ sliced

    El Navarrico Pimientos ~ sliced


    Small and triangular in shape, these Spanish piquillos (peppers) are roasted over oak coals giving them a smoky flavour which intensifies their sweetness. They are hand-peeled and de-seeded then jarred in their own flavoursome juices, with nothing else added.

    Piquillo peppers add a depth of flavour and vibrant colour to salads, salsas or canapés.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 2.4kg tin.

    Learn More
    $21.90
    107 -

  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil


    From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

    Also available in a 750ml bottle or 3 litre tin. 

    Learn More
    $17.50
    107 -

  • Pons Capers in Brine

    Pons Capers in brine


    Fine (7mm), quality Spanish capers, bottled in brine.

    This product replaces the Romulo capers 60g. They are the same capers, which have been re-branded from Romulo to Pons.

    Also available in a .

    Learn More
    $7.90
    107 -

  • Sabato Aioli

    Sabato Aioli


    Small batch production using our own artisan ingredients - Pons Olive Oil, free range eggs, garlic and no added sugar, make this aioli shine above the rest.

    Best used as a condiment, dressing or spread. Enjoy it in a gourmet burger, on a chicken salad, with grilled fish or as a dip for chunky potato chips or try it spread generously on crostini, topped with an anchovy fillet and a caper. 

    Dairy and gluten free. Suitable for vegetarians.

    Learn More
    $12.50
    107 -

  • Pons Vermouth Vinegar

    Pons Vermouth Vinegar


    A beautiful rose-coloured vinegar with a sophisticated herbal bouquet. Its exotic taste adds pleasant notes on any occasion.

    A perfect partner for fresh seafood such as mussels, clams, fish marinades, tuna salads or even to dress vegetables.

    Learn More
    $23.00
    107 -

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Sabato


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