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More From Dan Murphy's
Sparkling Red
Grilled Blue Eye Trevalla on a white bean salsa topped with shredded beetroot
Match with Sparkling Red
Serves
Serves 4
Ingredients
- 4 x 200g fillets of Trevalla
- Salt and pepper
- Olive oil
- Verjuice
- 1 can of Cannellini beans
- 1 mango, mediumly diced
- ½ cup of flat parsley leaves
- 1 French shallot finely diced
- 1 Lebanese cucumber, med diced
- 1tsp lemon zest
- Lemon juice
- 1 small beetroot finely shredded
Method
- Grill the fish in a hot, seasoned pan, 2 minutes each side. Squeeze over the lemon juice. Finish in an 180c oven for 5 minutes.
- Make the salsa by combining all remaining ingredients with a little olive oil and verjuice. Spoon onto four serving plates.
- Place the fish on the salsa and top with a little of the beetroot. Sprinkle with edible flowers and an extra drizzle of olive oil. Serve.
Wine match
Hollick Sparkling Merlot
Coonawarra, South Australia
Ian Hollick is a terrific Coonawarra producer and his marriage of bubbles and "proper", full-bodied Merlot is an absolute winner. Quality fruit is aged in oak to produce an outstanding base wine for this sparkling style. The wine shows attractive sweet fruit characters of blackberries mulberries and fruitcake
Barossa Valley Estate E & E Black Pepper Sparkling Shiraz
Barossa Valley, South Australia
Rich intense blackberry and chocolate fill the palate of this sumptuous quality Shiraz from the best parts of the Barossa. Dark plums and well integrated vallinin oak adds complexity and this wine finishes smooth and velvety
