I am not much of a Chardonnay fan but though it could be more to do with the fact I hadn't tasted any decent ones. So I decided to buy 3 of the best 2001 Chardonnay's (based on what I have read) that come out of Victoria....Giaconda, Mount Mary and Bannockburn.
Now I just need to work out what to cook to go with them... but the catch is that one of the people I am planning to have over is non-meat eater so any chicken based dish is out. She does eat fish but not lobster, scallops etc. So I was thinking about doing some sort of fish pie. Which seemed a little dull so any other suggestions would be greatly appreciated or even a good fish pie recipe.
Food Match for Chardonnay
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Andy
Salmon and Chardonnay
6 SERVINGS
14 ounces chilled all-butter puff pastry
1 1/2 cups plus 2 tablespoons heavy cream
Two 8-ounce bottles of clam juice
2 cups water
1/2 pound tiny new potatoes, scrubbed
1 1/2 pounds skinless salmon fillet, cut into 1-inch dice
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1/4 pound thickly sliced bacon, cut into 1/4-inch dice probably leave this out
1 medium onion, finely chopped
1 pound celery root, peeled and cut into 1/4-inch dice
3 tablespoons chopped dill
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Salt and freshly ground pepper
1. Preheat the oven to 375°. Line a baking sheet with parchment. On a floured surface, roll out the puff pastry to a 13-by-16-inch rectangle. Using a 5-inch plate, cut out 6 rounds. Transfer to the baking sheet and brush with 2 tablespoons of the cream. Bake for 15 minutes.
2. In a large saucepan, boil the clam juice and water. Add the potatoes and cook until tender; transfer to a plate. Add the salmon and simmer gently for 4 minutes; transfer to a plate. Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.
3. Blend the flour and butter; gradually whisk into the simmering sauce until smooth. Cook, stirring, for 3 minutes.
4. In a large skillet, cook the bacon over low heat until crisp; transfer to a plate. Pour off all but 3 tablespoons of the fat. Add the onion and cook until softened. Add the celery root, cover and cook, stirring occasionally, for 15 minutes.
5. Stir the celery root, potatoes, bacon, dill, parsley, lemon juice and zest into the sauce; season with salt and pepper. Fold in the salmon and heat through. Spoon the stew into 1 1/4-cup bowls, top with the pastry puffs and serve.
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6 SERVINGS
14 ounces chilled all-butter puff pastry
1 1/2 cups plus 2 tablespoons heavy cream
Two 8-ounce bottles of clam juice
2 cups water
1/2 pound tiny new potatoes, scrubbed
1 1/2 pounds skinless salmon fillet, cut into 1-inch dice
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1/4 pound thickly sliced bacon, cut into 1/4-inch dice probably leave this out
1 medium onion, finely chopped
1 pound celery root, peeled and cut into 1/4-inch dice
3 tablespoons chopped dill
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Salt and freshly ground pepper
1. Preheat the oven to 375°. Line a baking sheet with parchment. On a floured surface, roll out the puff pastry to a 13-by-16-inch rectangle. Using a 5-inch plate, cut out 6 rounds. Transfer to the baking sheet and brush with 2 tablespoons of the cream. Bake for 15 minutes.
2. In a large saucepan, boil the clam juice and water. Add the potatoes and cook until tender; transfer to a plate. Add the salmon and simmer gently for 4 minutes; transfer to a plate. Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.
3. Blend the flour and butter; gradually whisk into the simmering sauce until smooth. Cook, stirring, for 3 minutes.
4. In a large skillet, cook the bacon over low heat until crisp; transfer to a plate. Pour off all but 3 tablespoons of the fat. Add the onion and cook until softened. Add the celery root, cover and cook, stirring occasionally, for 15 minutes.
5. Stir the celery root, potatoes, bacon, dill, parsley, lemon juice and zest into the sauce; season with salt and pepper. Fold in the salmon and heat through. Spoon the stew into 1 1/4-cup bowls, top with the pastry puffs and serve.
for more try...
http://www.foodandwine.com/index.cfm or
[url]http://members.net-tech.com.au/kristen/index.html[/url
Andy wrote:Jamie Oliver has a fantastic recipe for fish pie (I think it is his second book - Return of the Naked Chef).
Otherwise scallops are a great chardonnay match.
Hope you enjoy the wines - which vintages have you bought.
Cheers
Andy
Andy
I have that Jamie Oliver book and this was the recipe I was thinking of using.
All 3 wines are from 2001.
JohnD wrote:Salmon and Chardonnay
6 SERVINGS
14 ounces chilled all-butter puff pastry
1 1/2 cups plus 2 tablespoons heavy cream
Two 8-ounce bottles of clam juice
2 cups water
1/2 pound tiny new potatoes, scrubbed
1 1/2 pounds skinless salmon fillet, cut into 1-inch dice
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1/4 pound thickly sliced bacon, cut into 1/4-inch dice probably leave this out
1 medium onion, finely chopped
1 pound celery root, peeled and cut into 1/4-inch dice
3 tablespoons chopped dill
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Salt and freshly ground pepper
1. Preheat the oven to 375°. Line a baking sheet with parchment. On a floured surface, roll out the puff pastry to a 13-by-16-inch rectangle. Using a 5-inch plate, cut out 6 rounds. Transfer to the baking sheet and brush with 2 tablespoons of the cream. Bake for 15 minutes.
2. In a large saucepan, boil the clam juice and water. Add the potatoes and cook until tender; transfer to a plate. Add the salmon and simmer gently for 4 minutes; transfer to a plate. Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.
3. Blend the flour and butter; gradually whisk into the simmering sauce until smooth. Cook, stirring, for 3 minutes.
4. In a large skillet, cook the bacon over low heat until crisp; transfer to a plate. Pour off all but 3 tablespoons of the fat. Add the onion and cook until softened. Add the celery root, cover and cook, stirring occasionally, for 15 minutes.
5. Stir the celery root, potatoes, bacon, dill, parsley, lemon juice and zest into the sauce; season with salt and pepper. Fold in the salmon and heat through. Spoon the stew into 1 1/4-cup bowls, top with the pastry puffs and serve.
for more try...
http://www.foodandwine.com/index.cfm or
[url]http://members.net-tech.com.au/kristen/index.html[/url
This sounds great John. Have you cooked this?
I gather I could use fish stock rather than clam juice..........I doubt I would have much luck getting it in Corowa or even Albury.
