Mick O'Connel's Wine Pick | Pan-fried wild cod with sourdough and 'nduja crust

Mick O'Connel's Wine Pick

When Shane O'Neill joined the Castleknock Hotel in Dublin as executive chef in 2023, he brought with him an extensive career spanning restaurants, hotels, cafés and gastropubs across Ireland and Britain. 

A pan-fried wild cod with sourdough and 'nduja crust with crushed garden peas and spiced cream is, he reckons, a bit of a showstopper. 

"It's ideal for a dinner party. It looks impressive and delivers plenty of flavour, but it's also straightforward and hassle-free to prepare. Most of the elements can be organised in advance, allowing you to spend more time with your guests rather than being tied to the kitchen," he says. 

"Another advantage is that it requires just one pot and one pan for the main cooking process, which means there's less washing up afterwards, which is always a bonus when entertaining." 

The professional tip 

"If wild cod is unavailable, salmon works equally well in this recipe. For extra crunch, place the crusted fish under a hot grill for a minute or two before serving." 

Domaine Roland Lavantureux, Chablis, "Vauprin"

"There are Chablis, and then there are Chablis. Many are austere and lack generosity, doing the brand a disservice. That's not the case with the Domaine Roland Lavantureux Chablis Vauprin, where vibrancy and austerity is backed with wonderful mid-palate ripeness. Precisely what this dish needs is vibrancy and cut for the creaminess, and a mid-palate sweetness not from sugar but from great grape growing to counter the spice of the nduja, paprika, cayenne and mustard." 

Domaine Tour Campanets, Bois des Fées, Rosé, Côteaux d’Aix-en-Provence

"Next, the Domaine Tour Campanets Bois des Fees for €25 from Whelehans. This is a winning rosé from the area around Aix en Provence."