Preparation time: 15 mins Cooking time: 20 mins Serves 4
12 brown eschalots, peeled, quartered 12 cloves garlic, sliced
4 fresh bay leaves
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
4 whole leatherjacket trunks (see Cooks tips)
1 Tbsp plain flour
2 cups white wine
2 oranges, segmented, diced 1 bunch tarragon, leaves picked % bunch parsley, leaves picked / bunch chives, snipped Crusty bread, to serve Green leaf and herb salad, to serve
1 Preheat a lidded barbecue grill plate to medium. Put a large baking dish on the grill plate, then add eschalots, garlic, bay leaves, butter and oil. Saute for 5 minutes or until lightly browned.
2 Score small incisions on inner skin of leatherjacket (the fishmonger will have removed outer, leathery skin) with a small knife. Add it to dish, cooking for 2 minutes each side.
3 Sprinkle fish with flour, then pour in wine and add oranges. Bring to a gentle simmer, then with barbecue lid closed, cook for 10 minutes, basting several times, until fish is just firm. Scatter with herbs and serve with crusty bread and salad.
Leatherjacket in eschalot and garlic sauce Photo Gallery
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