David Pugh’s Grilled Barramundi with Hommus, Herb Salad and yoghurt
6 x 150gm barramundi fillets, skin on
1 dspn EVO Oil
1 tbspn sea salt & 1 tspn ground cumin mixed
300gm yoghurt, Greek
1 tspn salt
2 dspns chopped mint
2 dspns chopped basil.
200gm cooked chickpeas
3 tbsns lemon juice
2 tspn ground cumin
4 cloves garlic, chopped
150 gm Tahini
½ tspn paprika
Salt and pepper
1/3 cup mint leaves
1/3 cup coriander leaves
1/3 cup parsley leaves
1 cup spinach leaves
1 dspn EVOO
1 tspn white wine vinegar
6 lemon cheeks for garnish
Mix dressing ingredients together.
To make hommus blend all ingredients and season to taste.
For the salad toss ingredients in a salad bowl.
Preheat a heavy based or non stick pan
Sprinkle cumin, salt mix over fish. Add dspn EVOO to pan and place barramundi in skin side down and cook for 4 minutes either side.
Divide hommus between 6 plates. Place barramundi on top. Spoon yoghurt onto barramundi and place tossed salad on top. Garnish with lemon wedge and serve.
3 Tales Marlborough Sauvignon Blanc 2013
Region:Marlborough, New Zealand.
Appearance: Pale straw with flecks of green.
Bouquet: Freshly scooped passionfruit and squeezed citrus.
Palate: Crisp gooseberry and passionfruit flavours coating the tongue.
Suggested Cuisine: Perfect match to salads and white meats including chicken and fresh fish.
In 2013 Marlborough experienced one of its best vintages on record. The sun was shining and the warm days and cool nights provided superb growing conditions. The 2013 vintage of 3 Tales has a beautiful minerality and is packed with the true Marlborough Sauvignon Blanc flavour profile.