Main Course - Fresh Fish

Lobster en Bouchee

 

Lobster en Bouchee

Paired with 2007 Schweiger Chardonnay

 

Serves 2

Ingredients:

1 lobster - cook for 6 min, shock in iced water, remove meat from shell and claws
2 tbsp butter
1 large shallot - finely diced
2 tbsp white wine
1 cup cream
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh chives
1 tbsp chopped fresh chervil
2 puff pastry squares - cooked to risen and golden brown

Method:

Melt butter and gently sauté shallot until translucent in color.
Add wine and reduce until it has almost all evaporated.
Add cream and gently reduce by half and is thick enough to coat the back of a spoon.
Add lobster pieces and gently heat to warm lobster for 2 -3 minutes.
Add tarragon and chervil, toss together.
With a knife separate puff pastry layers horizontally.
Spoon lobster sauce onto bottom layer and repeat, finish with top layer, sprinkle with chives and serve.

 

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Scallops with Cauliflower Puree

 

Day Boat Scallops With Cauliflower Purree and Truffle Salt

Paired with 2008 Larkmead Tocai Friulano
Serves 2

Ingredients:

6 day boat scallops - cleaned
1/2 small yellow cauliflower - florets
1/2 cup cream
vegetable stock
salt and fresh ground pepper
black truffle salt
butter

Method:

To make puree

Put cauliflower florets in a pan, add cream and enough vegetable stock to cover.
Add salt and pepper to taste and bring to a boil.
Reduce to simmer and cook until cauliflower is soft.
Transfer to blender and puree until smooth and thick – adjust seasoning - set aside.

Scallops

Sauté scallops in a little butter until golden brown.
Allow first side to color golden before flipping them to second side.

Serve puree on base of plate, top with three scallops and a good sprinkle of truffle salt.

 

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Ahi Tuna Sandwich With Arugala and RoastedTomatoes

Pair with 2005 Bourassa Vineyards Petit Verdot

We asked chef, Elizabeth Binder, of Delicious Dishes, to pair all our wines this summer with sandwiches. We challenged her to find the perfect sandwich to go with the Bourassa Petit Verdot. You may be surprised at the results. So were we. However, we tested the recipe and the pairing and as usual, Elizabeth got it perfectly right!
Grilled Ahi Tuna Sandwiches with Roasted Tomatoes and Arugula
Paired with 2005 Bourassa Petit Verdot:
Ingredients:

Ahi Tuna Steak (grilling grade is fine)

Arugula
Fresh Tomatoes
1 cup Mayonnaise
The juice of 1 lemon
1 freshly chopped garlic clove
Coarse Salt
Coarse black pepper
Olive Oil.
Whole wheat bread
Slice tomatoes and put them on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Bake at 400 degrees for 15 minutes.
In a small bowl mix mayo, lemon and garlic together, set aside.
In a toaster (or on the grill) toast enough bread to make each person a sandwich.
Brush tuna with olive oil. Season with salt and pepper. Sear on hot grill. Slice when done.
To assemble:

Spread mayonnaise on each slice of bread.  Place enough tomatoes on lower half to cover bread. Place tuna slice on tomatoes.  Place arugula on Tuna.  Cover with top half of bread.  Pour yourself a glass of Bourassa Petit Verdot and enjoy!

 

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