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Fish, Prawns & Clams with N'duja and Caper & Anchovy Butter

Serves 4 
 

Ingredients

300g firm white fish. Mahi Mahi, Snapper or Groper is ideal

4 large green prawns, peeled and de-veined 

300g Stormy Bay Clams

60g n’duja 

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 

 

Method

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. 

BUY OFFSHOOT CHARDONNAY

 

Fish with clams, n'duja and prawns