Grilled fish side with lemony white wine cream and caperberries
LEMONY WHITE WINE CREAM
½ onion, peeled and sliced
olive oil, to fry
1 garlic clove, peeled and minced
handful thyme leaves
250ml (1 cup) dry white wine
375ml (1½ cups) fresh cream
zest of 2 lemons
5ml (1 tsp) Dijon mustard
salt and freshly ground black pepper, to taste
600 – 800g sustainably caught salmon/trout side, deboned and skin on
30ml (2 tbsp) butter
1,25ml (¼ tsp) paprika
pinch cayenne pepper
zest of 1 lemon, to scatter
salt, to taste
fresh dill leaves
fresh flat-leaf parsley, roughly chopped
lemon wedges, to squeeze
For the lemony white wine cream, place the onion slices, a knob butter and a glug olive oil in a small saucepan, and fry over medium-low heat, about 10 minutes, until the onion is soft and translucent. Add the garlic and thyme leaves, and fry, 1 minute further, before adding the dry white wine and boiling, about 10 – 15 minutes, until barely any liquid remains.
Add the fresh cream and simmer gently, a further 2 minutes, before removing from heat. Stir in the zest of 2 lemons and Dijon mustard, and season to taste. If serving immediately, strain through a fine mesh sieve, discarding the onion and other bits that remain in the sieve; but if serving later, refrigerate the pot covered with cling film, heat up and strain out the bits before serving.
For the fish, preheat the grill to medium-high heat. Place the salmon/ trout side in an ovenproof dish and dot the 30ml (2 tbsp) butter on the fish, sprinkle with the paprika, cayenne pepper and the zest of 1 lemon, and season to taste. Just before serving, grill the fish side, 7 – 10 minutes or until done to your liking.
Serve the fish on a platter, with caperberries, fresh dill leaves and flatleaf parsley scattered over and around the fish. Add lemon wedges to the platter for squeezing and serve the warmed lemony white wine cream alongside.