Wine and Food Pairing Recipes - Salmon Escalopes Poached in Chardonnay

This is a main course recipe. The flaky and oily salmon marries beautifully with Chardonnay, fitting the creaminess of this diverse grape. In this case I would suggest using one of our April white wines both for the dish and for enjoyment with your meal.

Check out Brad's white wines this month

A study in the American Journal of Preventive Medicine found that eating poached or baked (not fried) fish is associated with larger grey matter volumes in brain areas, that is responsible for memory and cognition in healthy elderly people. And so this is a simple, feel-good and delicious fresh fish dish that can keep your mind healthy and can be served with mixed salad and a glass of chilled Chardonnay.

Salmon Escalopes Poached in Chardonnay

A recipe from "Around The World with Bradley Mitton" (View book online)

300 gms Salmon filet

25 mls olive oil, pure

1⁄2 cup Chardonnay

1 tbsp. dijon mustard

1 teasp. horseradish sauce 1⁄2 cup double cream

10 gms fresh parsley

10 gms fresh dill

In a sautee pan, add the olive oil and gently heat, add the salmon filet and sear on all sides. Quickly, once the salmon is seared, add the white wine and a little salt with fresh black pepper.

Cover the pan and leave on low heat for five to eight minutes. Keep checking the fish and turn every minute.

Once the filet is cooked until pink inside, take out the fish and let it rest on a warm plate. In the pan, add the cream, dijon mustard, horseradish sauce and the fresh herbs, heat until reduced to thick sauce.

Place the filet with seasonal vegetables onto a warm plate and top with sauce.

“I mostly cook with wine and then put some in the dish”

Drink what you don’t use for the poaching...