Every coastal region has a cultural version of a fish soup or fishermans stew, bouillabaisse of Provence, cotriade of Brittany, brodetto of Italy, halszl of Hungary, cioppino of San Fransisco, Bostonian chowda and Moqueca of Brazil.
This weeks Friday Fish Dish for is a Pacific Northwest paring of roasted salmon with a light bodied Oregon Pinot Noir. The roasted salmon is served on a bed of French baby lentils, braised in red wine with a simple green salad, dressed with a mustard vinaigrette. For a beautiful presentation, plate on a platter and serve family-style. For a wine pairing, we suggest an Oregon Pinot Noir, for the silky, subtle tannin structure and strawberry and raspberry fruit character. The earthy undertones of Pinot Noir bring out the savory and rich flavors of the salmon and braised lentils. Suggested Wine Pairing 2011 Ponzi Pinot Noir buy Method – risotto-style lentils It is important to use French lentils, such as du […]
This week’s Lent Fish Friday takes us to the British Isles with an updated version of the British staple, a puff pasty fishy pie. This fishy pie in puff pastry is a change-up from the traditional fish pie which is made with cod, salmon and prawns in a creamy white wine sauce and topped with potato mash. This cheeky fish dish version is simple to make and stylish to serve. The fishy pie is filled with a delicious cheesy, leeky cod filling. Accompany the rich puff pastry dish with a simply salad. Set the table with a casual nautical colour theme. A suggested wine paring would be a dry white wine, You want to avoid fruity peachy, pineapple flavour served […]
The signs of spring are not yet apparent. Channeling warm places, we suggest a classic south of France dish, Salade Niçoise. This colourful and beautifully platted fish dish is easy to prepare and is also a crowd pleaser. Perfect for a casual Friday evening or to serve for an impromptu cocktail party. Just add wine or bubbles with fruit juice mixes. Instead of tuna we choose roasted salmon on a bed of haricot vert [french green beans] with roasted fingerling potatoes and roasted red peppers, garnished with egg wedges, crudités and lovely french olives; niçoise, nyons and picholines. A perfect Salmon Niçoise wine paring would be a Provence Rose, The dry Roses’ fruitiness and crisp finish complement the platters medley […]
Start Lent’s Fish Friday with a classic Italian-American shrimp dish. In American, scampi is a shrimp dish with garlic butter and dry white wine served on a bed of linguine. This updated classic dish with roasted prawns stuffed with scampi is so beautiful, it does not need to share a plate with linguine. Serve the Stuffed Prawns with a salad of baby greens and a lemony vinaigrette. Suggested Wine Pairing A Sauvignon Blanc from the Northen Italian Trentino-Alto Adige wine country. How to Make Ingredients Scampi Filling: 1 lb medium or large shrimp 2 cloves garlic, minced ¼ cup greek yogurt 1 cup panko 2 T fresh lemon juice ¼ t turmeric ¼ t crushed red pepper flakes 2 T […]
Mr. & Mrs. T suggest a salmon cakes for this evenings Friday Nightâ€™s Fish Dish. This salmon and ginger cake dish is quite easy to prepare. Even a singleton can attempt this meal with flare. Add some crispy sweet potato chips, store-bought or if adventurous, bring out the mandolin to make thick slices and oven roast. The aroma of roasting sweet potatoes make promise of a wonderful dine-in experience. Try pairing the salmon cakes with a cru Beaujolais, a light bodied, fruit juicy red with soft tannins [not to be confused with the celebratory harvest feast “la nouveau est arrivÃ©”]. Make plans for Saturday morning. bon weekend How to Make Image viaÂ BBC Good Food
I’ll Have a Double Martini Please! Mr. and Â Mrs. T suggest making tonight’s Friday Fish Dish into a Happy Hour. Serve a Thai-Inspired Seafood Martini with aÂ chilled Bombay Sapphire Martini. Seared scallops nestÂ atopÂ a bed of Â tomatoes, english cucumbers shallots andÂ avocado slices, laced with clover tendrilsÂ and a ginger dressing. Gorgeous lemongrassÂ infusedÂ prawns share the seafood spotlight. Serve this seafood mÃ©langeÂ in a chilled martini glass. Add aÂ chilled Martini to start your weekend. bon week-end How to Make Image and recipeÂ viaÂ The Taste of Oregon