Seared cod with red wine sauce and Premier Cru Santenay

There’s still a bit of resistance to drinking red wine with fish, let alone with a white fish like cod but last week I had the perfect dish to combine with a good red burgundy.

It was prepared for us by Gordon McDermott the head of Waitrose’s very swish new Cookery School when we went for a tasting the other day and I imagine was an easy dish to make. The cod was seared then served on a bed of wilted, shredded leeks with a red wine and butter sauce that was probably made by deglazing the pan with red wine and whisking in soft butter.

It was a perfect match both with the lovely Domaine Lucien Muzard 2008 Santenay Premier Cru La Maladière (£19.99 in 20 selected branches and Waitrose Wine Direct*) which I thought tasted of autumn raspberries and with the truly delicious 2008 Mornington Peninsula Pinot Noir from Merrick’s Grove (£23.99 from only 2 branches and Waitrose Wine Direct), one of the best Aussie Pinots I’ve tasted. Great for a romantic dinner for two.

* Neither of these wines seem to be on the site yet. I'll try and find out when they're coming in.