Spring cooking calls for freshness, simplicity and a little time around the table.
From The Muse Head Chef Luis Benivades, this Murray Cod with Onion Soubise brings together crisp-skinned fish and a silky, gently caramelised onion sauce. Rich enough to feel generous but balanced by lemon and a chilled glass of Mitchelton Blanc de Blancs Cuvée, it is a natural pairing for the new season.
Ready to pour something brighter?
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Why Blanc de Blancs works at the table
Mitchelton Blanc de Blancs Cuvée brings white jasmine and grapefruit to the glass, with toasted almond, brioche and creamy nougat adding depth.
Alongside Murray Cod, the wine’s citrus freshness cuts through the richness of the onion soubise, while its fine bubbles bring lift to the crisp skin and buttery sauce.
A squeeze of lemon ties the pairing together — bright, textural and beautifully suited to a long spring lunch.
Keep a bottle chilled for the table.
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Murray Cod with Onion Soubise
Recipe by Luis Benivades, Head Chef at The Muse
Ingredients
- 2 Murray Cod fillets
- 500 g baby brown onions, finely sliced
- 90 g unsalted butter
- 1 tsp white pepper
- 600 ml thick cream
- Salt and pepper
- Lemon wedge
- Olive oil
- Pickled shallots, to garnish
Method: Onion soubise
1. Caramelise the onions
Melt the butter in a pan, then add the finely sliced onions. Cook for approximately 7 minutes, until lightly caramelised.
2. Add the cream
Season with salt and white pepper, then add the thick cream. Simmer gently for a further 7 minutes, stirring as it cooks.
3. Blend until smooth
Using a stick blender on low, blend the mixture until the soubise is smooth and silky. Set aside and keep warm.
Method: Murray Cod
1. Prepare the fish
Pat the Murray Cod dry and season with salt and pepper. Preheat the oven to 190°C.
2. Crisp the skin
Heat a pan until hot, then place the fish skin-side down. Press gently to keep the skin in contact with the pan and encourage an even, crisp golden finish.
3. Finish in the oven
Turn the fish briefly, then transfer to the preheated oven for approximately 6 minutes.
Remove from the oven and allow the fish to rest for 2–5 minutes before serving.
Bring your dish together
Smear a generous spoonful of onion soubise across the plate, then place the Murray Cod on top.
Finish with pickled shallots, a lemon wedge and a touch of olive oil.
Serve with a chilled glass of Mitchelton Blanc de Blancs Cuvée.
Pour, plate, linger
The creamy soubise gives this dish richness, while crisp Murray Cod and fresh lemon keep the plate beautifully balanced.
Blanc de Blancs brings another layer to the table — grapefruit freshness alongside the lemon, fine bubbles against the buttery sauce, and subtle almond and brioche characters that settle naturally into the dish.
Six bottles means the next spring lunch is already taken care of.
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Prefer to leave it to the chef?
This recipe comes straight from Luis Benivades, Head Chef at The Muse, where seasonal ingredients, thoughtful cooking and Mitchelton wines come together on the banks of the Goulburn River.
Recreate Luis’ Murray Cod at home, or make your next spring lunch an excuse to return to the estate. Settle in at The Muse, explore the seasonal menu and let the kitchen take care of the rest.
Let the chef do the cooking while you enjoy the wine.
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