Celebrate the sea’s bounty with this triple-play of a recipe from Nobilo Wines and New Zealand’s Matt Lambert, head chef and owner of acclaimed restaurant The Musket Room. Not surprisingly, the chef has an appreciation for seafood that Whaler owners can likely identify with.
Lambert explains, “I remember growing up fishing all around Auckland most weekends with my uncle or father. Very often fishing off the rocks we would catch rock cod, so there is an instant connection for me personally with cod, summer and fishing. Same thing goes with pickled mussels! At almost every BBQ my parents had someone who would bring a tub of pickled mussels. The way I brought the two together in this dish is very simple. The whole preparation for this dish can be made ahead of time. It’s made à la minute except for the fava purée.”
And it practically goes without saying that this dish pairs beautifully with a glass of Nobilo Icon’s Marlborough Sauvignon Blanc—excellent for raising a toast to the start of spring boating season.
4 1/3-pound portions of a very large cod, filleted by local fishmonger
4 Tbsp butter
Salt, to taste
2 pounds steamed mussels
3-1/4 cups cider vinegar
1 cup sugar
2 cups Nobilo Icon Sauvignon Blanc
2 Tbsp salt
4 stems tarragon
6 bay leaves
Crab and Fava Sauce
4 Tbsp crab meat
7-3/4 cups blanched fava beans
3 Tbsp liquid from the pickled mussels
2 Tbsp Nobilo Icon Sauvignon Blanc
1 Tbsp chopped chives
1 Tbsp chopped cilantro
1 Tbsp salted butter
2 cups blanched warm favas
1 cup hot heavy cream
1 tsp salt
1 Tbsp unsalted butter
1 lemon, cut into wedges
Heat ingredients until sugar and salt are dissolved. (You may adjust the sugar to your personal taste, adding more if you prefer a sweeter pickle.) Let cool to around 180°F/80°C. Add mussels and store, refrigerated, for at least 5 days.
Crab and Fava Sauce
Gently warm ingredients in a saucepan, adding butter last and mix in to incorporate without breaking the liquid and butter. When you remove from the heat, add the herbs as you are serving and mix through.
Place all ingredients into a blender, except for the cream. Add cream slowly and purée on a very high speed to ensure the purée is as smooth and silky as possible.
Melt the butter in a large pan over medium-high heat. Season fish with salt then sauté, skin-side down, until golden and crisp. Flip over to finish the cooking.
Plating and Garnish
Smear the fava purée at the base of the plate. Place the fish on top of that and carefully place the stack of crab/favas next to the fish. Accent plate with the mussel and serve with lemon wedges on the side, if desired.
For more great recipes and wine pairing ideas, visit the Entertaining section of nobilowines.com.