The Vine Bistro’s French Chef, Christophe Dehosse has shared one of his recipes with us. A fillet of fresh salmon trout, vegetable julienne with a beurre blanc sauce.
This dish pairs beautifully with our Estate Reserve Chardonnay. The creaminess and fresh acidity of the wine complements the richness of the fish and the slight acidity of the sauce. Christophe calls it a pairing by association of two similar profiles.
4x 150g pieces of salmon trout fillet
salt and pepper
For the sauce:
1 small onion, peeled and finely chopped
50ml red wine vinegar
50ml dry white wine
3-4 black peppercorns
For the vegetable julienne;
1 large carrot peeled
1 leek thoroughly washed
1 stick celery washed
A few hours before, season the fish with salt and pepper.
Heat a frying pan, add the butter.
When the butter starts foaming, sear the fish skin side up for about 3 minutes.
Remove the fish from the pan when it is browned and set aside from the heat.
To make the vegetable julienne, slice the carrot, leek and celery into very fine, long strips.
Gently cook the vegetables in a little butter starting with the leeks and celery, then add the carrots. When soft, remove from the heat and set aside.
To make the sauce, combine the chopped onion, wine, vinegar and peppercorns in a saucepan.
Bring to boil and allow to reduce until almost no liquid is left.
Add the cream and bring to boil again and pass through a fine strainer.
Pour back into the saucepan.
When almost ready to eat, return the sauce to the heat, bring to the boil and whisk in the butter bit by bit.
In the meantime, finish cooking the fish in an oven heated to 180° for 8-10 minutes.
Reheat the vegetable julienne in a pan and transfer it to a hot serving dish or individual plates, top with the fish and pour over the sauce. Serve and enjoy.