Name: Leatherjacket in eschalot sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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; 1 Tbsp plain flour; 2 cups white wine; 2 oranges, segmented, diced; ½ bunch tarragon, leaves picked; ¼ bunch parsley, leaves picked; ½ bunch chives, snipped; Crusty bread, to serve; Green leaf and herb salad, to serve; Note: Leatherjacket trunks come with head, innards and skin removed.

Leatherjacket in eschalot sauce

Cook this on the barbecue for a smoky flavour. You can also bake it using a flameproof baking dish!

Serves 4

Prep

15M

Cook

20M

Total

35M

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Ingredients

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

1 Tbsp plain flour

2 cups white wine

2 oranges, segmented, diced

½ bunch tarragon, leaves picked

¼ bunch parsley, leaves picked

½ bunch chives, snipped

Crusty bread, to serve

Green leaf and herb salad, to serve

Note: Leatherjacket trunks come with head, innards and skin removed.

Method

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. Sauté for 5 minutes or until lightly browned.

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.

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.

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