Name: Baked Murray Cod with Eschalots & Sorrel, with Saffron Rice Pilaf
Yield: Serves 4
Cuisine: Australian
Ingredients: 150 ml light fish stock or water; 4 bunches sorrel, stalks removed and leaves washed; 2 tablespoons finely diced white onion; 1 clove garlic, finely diced; salt and freshly ground white pepper; 1 small fresh bay leaf; 4 tablespoons vermouth, preferably Noilly Prat; 1 x 1.5 kg Murray cod, fins removed with kitchen scissors; ½ teaspoon saffron stamens; 2 cups light fish or chicken stock; 1 cup Jasmine rice; 2 tablespoons dry white wine; 30 g unsalted butter; 30 ml olive oil; 3 eschalots, finely diced; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

I cooked this dish one holiday weekend in the Blue Mountains, west of Sydney, for a special dinner with friends. It is ideal for a casual dinner party as the fish is baked whole and brought straight from the oven to the table; it needs nothing other than a rice pilaf as an accompaniment. The sorrel offers the acidity to balance the sweet, rich flavour of the fish, and the aroma is truly delicious.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of