SUN WORLD TABLE GRAPE RECIPES

Murray Cod with Midnight Beauty Beurre Monté

Serves 6

1 .2kg Trentham Cliffs Murray cod fillets, cut into 180g–200g pieces
Beurre Monté 500g Midnight Beauty grapes
Juice of 1 lemon
150g butter, cut into small pieces
Salt

Place the grapes in a food processor and process to a puree. Pass the puree through a sieve, save the juice and discard solids. Put the juice in a small saucepan over medium heat and reduce by a third, skimming off any impurities. Add the lemon juice to the reduced sauce. Using a stick blender, add the butter piece by piece until the sauce emulsifies. You may not need all the butter. Salt to taste. Cook cod in a frying pan 2–3 minutes each side sprinkle with salt and serve.