Ingredients
6 Garfish cut in ½ length ways or 12 fillets
100g pistachios
30ml pomegranate molasses
Zest of 1 lemon
30-50ml olive oil
1 clove garlic
½ teaspoon sumac (if you can’t find any don’t worry)
Butter
12 walnuts
Handful currants
Put pistachios, molasses, zest, oil, garlic and sumac into a blender and blend until you have a rough paste. If the blender is struggling add more oil. It will still be fairly crunchy.
Put paste onto the Garfish and roll up.
Place on an oven tray fairly close together. If needed use a toothpick to keep the fish from unravelling.
Chop walnuts and put on top of fish with a teaspoon of butter and a sprinkle of currants.
Cook at 170C for 8-10 mins or until fish is cooked. Garnish with fresh pomegranate seeds.
RECOMMENDED PAIRING
2017 Old Vine Grenache
$35.00
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Description
Tasting Notes
Matured for 9 months in new and used French puncheons. Bright crimson-purple. You get the lot here: concentration of small berries, intensity of fruit, a framework of tannins and controlled alcohol.
