Each year King River Estate produces cleaner, more vibrant fruit, the result of pesticide-free biodynamic vineyard management. I’ve noticed a progressive advance in wine flavour profiles across King River Estate’s range over the past three consecutive years and the just-bottled 2016 Pinot Grigio again amps things up to a new level. This wine’s bouquet leaps from the glass with dried pear, mixed stone fruits and marzipan. It’s crisp, clean and features a pin-sharp all-natural acidity that gives the wine a perfect summer fruit freshness.
It would be fair to suggest this simply beautiful wine would pair well with any fish, freshwater or salt. Check our barramundi recipe, paired with the barbera; we feel the pinot grigio would also work extremely well with that slightly robust, yet very summery, fresh dish. Just choose what’s right for you – pinot grigio or barbera. Or be daring and serve both King River Estate wines!
www.kingriverestate.com.au
Crispy Skin Barramundi Fillet
with beurre noisette and fresh avocado and tomato salad
Recipe: Megan Chalmers
Beurre Noisette (serves 2)
150g unsalted butter
3 tbsp capers
2 lemons, peeled and segmented
2 tbsp continental parsley leaves, finely sliced
Salt and pepper
Method
1. In a small heavy-based saucepan heat the butter slowly, then increase the heat and cook until it starts to turn brown. Immediately remove from the heat and leave to stand for one minute. Next slowly pour the golden brown butter into a heat-proof bowl, leaving the sediment behind.
2. While the butter is still warm, add capers, lemon segments, the parsley and season to taste.
To Serve
Wild barramundi fillets (one per person)
On a flat BBQ grill, sear well-seasoned barramundi fillets skin down until golden and crispy. Turn the fish and continue to cook for a further 1 to 2 minutes. Serve with warm beurre noisette and fresh avocado and tomato salad.
Note: The beurre noisette can be prepared earlier and reheated in a small pan, on the BBQ.
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