Murray Cod Recipe w/ 2022 Halliday Wine Companion’s Top-Rated Chardonnay

"“It might have a smidge more volume and ripeness compared with the exemplary 2017, but this is a very fine follow up. The same DNA." ~ Jane Faulkner

Nothing beats a superbly matched food and wine pairing to enhance the flavours of the wine, and bring sheer joy to a dining experience. We recommend pairing our 2019 864 Single Block Chardonnay – Funder & Diamond Vineyard with this delectable Murray cod dish from our restaurant menu. This wine received an award for ‘best chardonnay’ at the 2022 Halliday Wine Companion Awards and a Gold Medal with 97 points.

“It might have a smidge more volume and ripeness compared with the exemplary 2017, but this is a very fine follow up. The same DNA. It’s about harnessing the power. Expect citrus, flint and form. Length, precision and a mineral drive. The devil is in the details, according to winemaker Dave Bicknell. This wine is the embodiment – indeed the reward – of that.” ~ Jane Faulkner, 2022 Halliday Wine Companion

Recipe by Oakridge Executive Chef, Aaron Brodie

INGREDIENTS:

2 x 150g Murray cod (skin on)
250ml white chicken stock
2 eggs
30ml lemon juice
100g kohlrabi (julienned)
100g radish (julienned)
1 tbsp chives (chopped)
1 tbsp parsley (chopped)
1 tbsp dill (chopped)
1 tbsp seeded mustard
salt and pepper
vegetable oil
150g butter
extra virgin olive oil

METHOD:

Preheat oven to 180 degrees celcius.
For the avgolemono sauce, bring chicken stock to a simmer.
In a blender, add eggs, lemon juice plus salt and pepper to taste, blend until white and fluffy.
Slowly add hot stock to blender. Keep adding until all the stock is incorporated (you should have a silky smooth consistency), check seasoning then put aside.
Season kohlrabi and radish with 1 tsp salt, leave for 15 minutes. Squeeze out excess moisture then add chopped herbs and mustard. Mix ingredients together then set aside.
Heat vegetable oil in a non-stick fry pan over medium-high heat. Season the fish with sea salt and place skin-side down in the pan. Cook the fish, without moving it at all, until the skin is golden and crisp then add butter. Carefully turn the fish over and put the pan into the oven for 5 minutes.
To serve, first spoon a small pool of the avgolemono on the plate. Place Murray cod on top, then the radish and kohlrabi salad. Finish with a drizzle of good extra virgin olive oil.

Sustainably farmed Murray cod is a regular feature on the Oakridge Restaurant menu. Book a table here.