Ingredients
CHAMPAGNE SAUCE:--
1 tbsp rice bran oil
2 shallots, fine sliced
50 g button mushrooms, sliced
1 cup sparkling wine
300 ml fish stock
150 ml cream
SIDS SALT & PEPPER to taste
FISH & LEEKS:--
50 g butter, cubed
1 large leek, thin sliced
1 tsp hot wasabi paste
1 tbsp rice bran oil
½ tsp SIDS CRAZY LEMON
6x 150 g hapuku or cod fillets
12 Bluff oysters
Directions
CHAMPAGNE SAUCE: Heat the oil in a frypan, add shallots and mushrooms then fry gently until soft. Add wine and boil until thick and sticky. Add fish stock and boil until reduced by half. Remove from heat and stir in cream.
Strain sauce through a fine sieve then season with SIDS SALT & PEPPER to taste.
FISH & LEEKS: Melt butter in a frypan and gently cook leeks until soft. Stir in wasabi, to taste, then reserve. Sprinkle fish with SIDS CRAZY LEMON. Wipe frypan with a paper towel then heat oil and cook fish, skin side down, for 4 minutes. Turn and cook 3 minutes.
Arrange leek and fish on serving plates. Gently reheat the sauce, then add oysters and stand for 30 seconds to warm through. Ladle the oysters and sauce over the fish then serve.
