Recipes - Fish with Pounamu Dukkah stuffing
Although the butter sauce is rich, it is a great complement to the fish and Pounamu Dukkah stuffing.
1 small onion finely chopped
150g chilled butter
75g soft white breadcrumbs
2 tablespoons roughly chopped flat-leaf parsley
100g Ground's Pounamu Dukkah
1 small egg beaten
8 skinless fish fillets (trout or terikihi would be good)
1 cup (250ml) white wine
1 tablespoon lemon juice
pan-wilted spinach to serve
salt and pepper
Melt 30g of the butter in a frying pan over medium heat, add the onion and cook stirring, for 1-2 minutes or until softened, but not coloured. Mix the breadcrumbs, parsley and Pounamu Dukkah in a bowl and then add the cooked onion and beaten egg. Spread the top of each fillet with some stuffing, then roll up to enclose. Wrap in plastic wrap and leave in the fridge for 30 minutes.
Preheat the oven to 180C. Lightly grease a baking dish, remove the plastic wrap from the fish and place in the dish, seam side down. Pour the wine over the top and season with salt and pepper. Cover with foil and bake for 15 to 18 minutes, or until cooked through.
Strain the cooking juices into a saucepan and bring to the boil over high heat. Cook until reduced to about half a cup (125ml) liquid. Chop the remaining butter. Add butter to the liquid one piece at a time, whisking continuously to incorporate until the sauce thickens. Add the lemon juice and season with salt and pepper. To serve, place the wilted spinach on each plate, top with a stuffed fish fillet and drizzle with the sauce.
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