Recipe: Post's Pan-Roasted Market Fish with Asparagus and Dill Mayonnaise
September excites us for more reasons than one. Spring beckons with open arms - a welcome relief to the winter lull – and our vineyards hail the first signs of life. It also signals some of our most exciting releases of the year, the Single Vineyard wines. What a fitting time to celebrate (just, because) and awash our glasses with Chardonnay.
It’s hard to pick a favourite child (or vintage), but the 2018 Lenswood Vineyard Chardonnay is delicious. It’s poised and seductive, with lemon pith, creamed cashew and hints of pickled ginger. Elegant, but with power and concentration that renders it an excellent food match.
When looking for a restaurant partner to do this wine justice, we couldn’t go past Post, at COMO in Perth. Their pan roasted market fish with asparagus and dill mayonnaise is exceptional. In a story not dissimilar to the wine, this dish is a modern classic, where the freshest, premium local ingredients are the hero, and the composition is relatively simple. Fish aside, the creamy mayonnaise, with lemon juice and zest, is an absolute game changer with the Chardonnay.
The great news is that they have been kind enough to share their secrets.
Pan-roasted Market Fish with Asparagus and Dill Mayonnaise
4 160g snapper fillets
16 asparagus spears
1 large bunch of kale or cavolo nero
1 garlic clove, sliced
250ml good quality mayonnaise
2 teaspoons baby capers
1 small bunch of dill, chopped
Finely dice cornichons and combine with the capers and mayonnaise. Add zest and juice of half the lemon, reserving the other half for later. Add chopped dill, as well as salt and pepper to taste. Lightly blanch asparagus and greens in salted water for 1 minute and strain. Toss greens in a pan with a little olive oil and the sliced garlic, then season with salt and pepper. Cook for a couple of minutes until lightly sautéed. Finish with a squeeze of lemon juice and set aside.
Pat snapper fillets dry and lightly season with salt and pepper. Add to a pan on medium heat with a little olive oil. Cook for 3 minutes on each side, then add a little diced butter to glaze the fish. Add remaining lemon juice to finish and remove fish from pan to rest.
To serve, place dill and caper mayonnaise on the plate, then add the sautéed greens and asparagus, followed by the fish. Lightly drizzle with extra virgin olive oil.