Fish, Prawns & Clams with N'duja and Caper & Anchovy ButterServes 4
300g firm white fish. Mahi Mahi, Snapper or Groper is ideal
4 large green prawns, peeled and de-veined
300g Stormy Bay Clams
50g caper and anchovy butter, sliced
30g thinly sliced Serrano Jamon
30g picked soft herbs, such as chervil, dill, parsley and red elk.
50ml Offshoot Chardonnay
Caper and anchovy butter
This makes plenty, just slice and freeze and use on future fish or chicken dishes
300g soft butter
70g rinsed baby capers, lightly chopped.
20g finely chopped garlic
50g finely chopped shallots
50g chopped anchovies. Ortiz are excellent
20g chopped flat leaf parsley
You will need an earthenware or metal tray about 30 cm x 20cm and 10cm tall.
Place the fish, prawns, clams, n’duja and butter into the tray along with a splash of Chardonnay, cover with foil and cook in a 180c oven for 20 minutes. Check the fish is cooked and garnish with the Serrano Jamon and herbs.
Enjoy with steamed new potatoes and a mixed leaf salad.
Serve with the Offshoot Chardonnay
This elegant style of Chardonnay allows the fruit characters to shine, with a subtle line of oak adding interest. The palate starts off creamy and clean with overtones of almond and lemon pith, with a fresh lemon/lime finish.