This recipe by Chef Stephen Barber; Fish Story, Lark Creek Group in Napa, defies the general belief that only white wine or light reds should be paired with fish. In fact, Chef Barber created this recipe specifically to pair with our Estate Cabernet. I expected him to come up with a meat dish, but not only does this work, it is spectacular!
I have summarized the recipe below. The detailed recipe can be found in, Decanting Napa Valley; the Cookbook.
Grilled Crispy Skin Wild Salmon with Creamed Corn, Baby Bok Choy & Beurre Rouge Sauce
Ingredients: Beurre Rouge:
Salmon fillets; wild, skin on 1/2 C Clark-Claudon Estate Cab
4 heads baby bok choy 1/4 C minced Shallots
4 ears sweet corn 1/2 tsp. red wine vinegar
3/4 C cream 8T unsalted butter
olive oil Garnish:
salt & pepper Pea shoots on top, with a squeeze of lemon & drizzle of olive oil
To Make Beurre Rouge:
Bring wine, shallots, & vinegar to boil
Reduce heat & simmer until liquid is reduced to 2 T
Add 8 T of butter; one at a time wisking continually until thick.
Season with salt & butter. Hold in warm kitchen spot… Read more