Ingredients

4 lampuki fish around 160-180gr each

2 garlic cloves – sliced

2 stalks of fresh thyme

150ml port wine

750gr red wine

150fig molasses

800gr brown chiken stock

1 bay leaf (Randa)

method

Put the onion , garlic , bay leaf and thyme in a port with red wine port, chicken stock and fig molasses . place over a low flame and reduce (This will take a while). Stir often and glase the sides to avoid it burning .deglase the sides to avoid it burning . reduce a thick consistency . Stain through a fine sieve and place in a shallow pan to poach the fish .

Stain through a fine sieve and place in a shallow pan the fish

Over a low flame heat the reduced wine , check the seasoning and adjust if necessary .

place the fillets in a pan and keep warm and cook for 10-12minutes (or until firm to the touch )

Remove the fish and keep warm . stain the reduction and place in a clean pan to a syrup consistency , add a tablespoon of butter and whisk in.

Plate the fish with seasonal vegetables and dress with the reduced red wine sauce .

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