A big favourite at Hard to Find Wines HQ is Haute Cabrière’s Chardonnay Pinot Noir. Whilst it’s a perfect wine to drink on its own, Chardonnay Pinot Noir works very well with seafood.
Here is the perfect complimentary recipe created by Haute Cabrière’s chefs Nic van Wyk and Westley Muller.
Grilled line fish with sauce vierge paired with Haute Cabrière Chardonnay Pinot Noir
4x200g fish fillets, we use hake most of the time or any Sassi green listed fish
16 baby Nicola or red skin or fir potatoes (4 per person)
*4 artichoke hearts cut in half
1/2 cup olive oil
1/2 cup canola oil
80ml Raspberry vinegar
Juice of one lemon
1/2 red onion, chopped
2 Tomatoes skinned and deseeded
1 Tbs toasted crushed coriander seeds
1 Tbs toasted crushed fennel seeds
100g chopped parsley
100g chopped basil
100g spring onions
Salt and pepper
For the sauce
Toast the spices and crush. Add the red onion and hot toasted spices to the vinegar and lemon juice. Bring to the boil, and infuse for 30 min. Strain the sauce and season with salt and pepper. Finely dice the skinned tomato and chop the herbs. Whisk all the oil and vinegar mixture together, add the fresh herbs and tomato and season.
For the rest of the dish
Cook the baby potatoes with the skin on, in salted water till soft, remove and drain, cut in rounds and dress with some sauce vierge set aside.
Grill the artichoke hearts on a griddle pan until nice and charred on the edges, set aside. Both these items are served at room temperature.
For the fish
Grill the fish until nice and brown, about 2-3 minutes on each side and finish in a hot oven if need be for 3 minutes. Spoon some of the sauce verge on a room temperature plate and place the potatoes in the middle, place the fish on top of the potatoes and finish with the grilled artichokes make sure you have enough sauce on the plate, each bite should be able to soak up a good amount of sauce.
*Seasonal. You can use good quality bottled artichokes. The ones in oil are best. Asparagus also works well as pictured.