TO DRINK: A minerally German Riesling with a hint of sweetness pairs beautifully with delicate seafood
TO DRINK: Waterford Estate Sauvignon Blanc’s natural acidity will neutralise the richness of the pork belly.
TO DRINK: The flavourful and spicy Migliarina Shiraz 2007, with aromas of cassis, cherries and nutmeg.
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive