Our “Fisherman’s Vincotto” is made from our semillon grapes. The unfermented juice is reduced for several hours imparting a delicious lemony/marmalade flavour. To give the end product some ‘texture’, several lemon rinds and lemon thyme are added.
Add lightly floured snapper or barramundi fillets to a hot pan and cook turning once. Remove from the pan to rest. Add 60-80ml of lemon vincotto and deglaze for 60secs. Lift the saucepan and drizzle over the fish, garnishing with several thin slices of fresh lemon.