Rich golden yellow tones, tropical fruit flavours and buttery oak are characteristic of Turning Leaf Chardonnay. The Red Mullet and Moroccan spiced couscous brings out the layers of flavours in the wine for a mouth-watering combination.

This recipe serves four people.

Ingredients

For the Chorizo Crumb

Preheat the oven to 160°C. Place a sheet of parchment paper on an oven tray and spread 100g of diced chorizo. Cover the chorizo with another sheet of paper and place a baking tray on top and bake for 15 minutes or until the chorizo is crisp.

Allow it to cool and then break into crumbs. Set the chorizo aside until needed.

For the Rouille

Keeping the skin on the garlic, wrap three cloves in tin foil and roast in the oven for 20 minutes at 160°C. Set aside to cool then push the flesh of the garlic out of the skin.

Using a medium sized bowl, pour 100ml of boiling water over the saffron threads and add the breadcrumbs.

Boil two eggs and once boiled drop them into iced water to stop the cooking process. Peel the eggs and separate the egg yolk, discarding the egg whites.

In a food processer add the egg yolks, garlic, breadcrumb mix, a pinch of cayenne pepper and paprika powder and salt and blend to a creamy consistency. Gradually add 50ml of olive oil and 50ml of grapeseed oil until you get a smooth emulsion.

For the Moroccan Couscous

Heat a splash of olive oil in a heavy based frying pan and add the onion rings. Cover the pan allowing the onion to sweat over a low heat for 15 minutes, stirring occasionally until golden. Add a teaspoon of salt and remove from the heat.

Put 150g of couscous in a bowl and pour over 240ml boiling water. Cover the bowl with cling film and leave for 5 minutes to allow the couscous to absorb the water. Remove the cling film and with a fork, loosen the couscous. To make the couscous burst with flavour, add the cooked onions, 2 tablespoons of olive oil, a teaspoon of Ras el Hanout, chopped parsley and mint and a pinch of salt.

Over a medium heat add a splash of olive oil to a frying pan. Add 75g of chorizo and stir until the oil runs out of the chorizo. Add the chorizo and oil to your couscous to give it a golden yellow colour.

For the Courgette

Using a small melon baller, scoop out a small ball of courgette, if you don't have a melon baller use a peeler to slice the courgette length-ways. Place a frying pan over a medium heat and add a splash of olive oil. Sauté the courgette for 1 minute. Cover to keep warm until needed.

For the Red Mullet

Season the Red Mullet fillets on both sides with salt and pepper. Place a large non-stick pan over a medium heat and add a splash of olive oil when hot. Place the fillets skin down into the frying plan for about 2 minutes. Add the 20g of butter then carefully turn the fillets to fry on the other side for another 2 minutes.

To Serve

Place a ring-mould in the centre of the plate and add the couscous. Remove the mould and place the Red Mullet on top. Using a teaspoon drop the rouille around the Red Mullet and couscous and decorate with the courgette and chorizo crumb. Enjoy with Turning Leaf Chardonnay.

Ras el Hanout*

Ras el Hanout is a blend of spices that can include up to 30 individual spices. You can buy pre-mixed Ras el Hanout or you can make your own with popular spices and which will keep in an air-tight container.