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.
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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.