MERLOT PAIRING – SEARED ALASKAN HALIBUT WITH SUNDRIED TOMATO SAUCE
INGREDIENTS:
Serves 4
Sundried Tomato Sauce:
1.5 ounces Minced Shallots (half of medium shallot)
¼ cup Sun-Dried Tomatoes, roughly chopped (preferably not packed in oil)
3 Garlic Cloves, minced
1 Tablespoon Olive Oil
1/2 of a 14 ounce can diced tomatoes
1/2 cup White Stock (Clam Juice)
1 Bouquet Garni: 1 Opal Basil sprig, 2 thyme sprigs, 2 parsley sprigs, 1/2 Bay Leaf (wrapped in cheese cloth and tied with twine)
1 ½ cups Heavy Cream
¼ cup Fresh Orange Juice (or more to taste)
¼ cup unsalted Butter, cut into cubes
To taste Kosher Salt
To taste ground white pepper
Fish:
4-6 ounce Alaskan Halibut Fillets, skinless
2 tablespoons olive oil
Sunburst Squash Puree
1-pound sunburst squash, quartered
3 tablespoons unsalted butter
1 tablespoon water
Pinch of salt
to ½ cup grated parmesan
Roasted Asparagus
2 pounds fresh asparagus
Extra virgin olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
METHOD:
Sundried Tomato Sauce:
In a sauce pan simmer cream until reduced at least in half, can take up to 30min. Sauté the shallots, sun-dried tomatoes, and garlic in olive oil for 3 minutes. Add the tomatoes, wine, white stock, and basil bouquet garni and reduce by two thirds. Puree tomato mixture until smooth, then whisk in reduced cream. Add orange juice to taste and adjust seasonings. Whisk in butter.
Sunburst Squash Puree
In a medium sauce pot over medium heat, place squash, butter, and water. Cover and turn heat to medium low. Cook for 12 – 15 minutes, checking every so often to make sure liquid has not evaporated(if it does add a scooch more water). Once squash is very tender, remove from heat and pour everything into food processor or use a potato masher to puree squash. Once semi smooth add in parmesan and adjust salt.
Roasted Asparagus
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 15-20 minutes, until tender but still crisp.
Fish
Salt and pepper fillets. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Serves 4
Sundried Tomato Sauce:
1.5 ounces Minced Shallots (half of medium shallot)
¼ cup Sun-Dried Tomatoes, roughly chopped (preferably not packed in oil)
3 Garlic Cloves, minced
1 Tablespoon Olive Oil
1/2 of a 14 ounce can diced tomatoes
1/2 cup White Stock (Clam Juice)
1 Bouquet Garni: 1 Opal Basil sprig, 2 thyme sprigs, 2 parsley sprigs, 1/2 Bay Leaf (wrapped in cheese cloth and tied with twine)
1 ½ cups Heavy Cream
¼ cup Fresh Orange Juice (or more to taste)
¼ cup unsalted Butter, cut into cubes
To taste Kosher Salt
To taste ground white pepper
Fish:
4-6 ounce Alaskan Halibut Fillets, skinless
2 tablespoons olive oil
Sunburst Squash Puree
1-pound sunburst squash, quartered
3 tablespoons unsalted butter
1 tablespoon water
Pinch of salt
to ½ cup grated parmesan
Roasted Asparagus
2 pounds fresh asparagus
Extra virgin olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
METHOD:
Sundried Tomato Sauce:
In a sauce pan simmer cream until reduced at least in half, can take up to 30min. Sauté the shallots, sun-dried tomatoes, and garlic in olive oil for 3 minutes. Add the tomatoes, wine, white stock, and basil bouquet garni and reduce by two thirds. Puree tomato mixture until smooth, then whisk in reduced cream. Add orange juice to taste and adjust seasonings. Whisk in butter.
Sunburst Squash Puree
In a medium sauce pot over medium heat, place squash, butter, and water. Cover and turn heat to medium low. Cook for 12 – 15 minutes, checking every so often to make sure liquid has not evaporated(if it does add a scooch more water). Once squash is very tender, remove from heat and pour everything into food processor or use a potato masher to puree squash. Once semi smooth add in parmesan and adjust salt.
Roasted Asparagus
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 15-20 minutes, until tender but still crisp.
Fish
Salt and pepper fillets. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
Courtesy of Mark Caldwell, Executive Chef Davis Estates