Pan-fried fish with Pāua and Tuatua Sauce

Photo: Karena & Kasey Bird

For the fish

4 fillets of fresh fish

1 cup of flour

Salt and pepper

1 tbspn butter

1 tbspn oil

For the Pāua and Tuatua sauce

½ onion diced

1 clove of garlic minced

1 punnet of minced Pāua

½ cup Kono Chardonnay

16 Tuatua

½ cup cream

For the Pāua and Tuatua Sauce

Pan fry the onion and garlic and cook until translucent, add the paua and cook until just golden

Add the Kono chardonnay and cook for 1 min. Add the Tuatua and cover with a lid. Once the shellfish are just beginning to open finish with the cream. Add fresh Chives

For the fish

Put the flour on a flat plate and season with the salt pepper. Dust the fish in the flour. Heat a pan on medium and add the oil and butter. Cook the fish for 2-3mins on each side until just cooked through

Serve the fish topped with the sauce