Grilled Salmon w/ Virginia Harvest of Apples & Fennel Compote
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Here's a great recipe for Fall, or anytime you want a rich seafood dish with a light, crisp wine (red or white). This is the first of many recipes in which we will feature local chefs and their recipes. The coulis calls for a dry white wine to prepare. We reccommend the Veritas Sauvignon Blanc or Cardinal Point A6 (and you'll have something to drink while you're preparing it). Smoking the grape vines on the grill adds a great deal of complexity to your meal, and allows it to pair very well with your choice of wine. We have suggested two excellent Central Virginia wines, but you of course may choose others; the key is to be sure that the wine doesn't overpower the meal, or vice-versa. Bon Apetit!
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Recipe by: Veritas Vineyard & Winery Chefs
Shawn Goodwin & Edward Pelton
Grilled Salmon
Ingredients:
2-6 oz Center cut farmed salmon
1 oz Olive oil to taste
Pinch Kosher (or sea) salt and white pepper
Grape vines from a local winery (they will be readily available this winter, once the wineries beging their winter pruning)
Preparation:
Brush the show side of salmon with olive oil. Season with pinch of salt and pepper. Soak the grape vines in water for 30 minutes. Keep salmon refrigerated, until coals are hot.
Apple & Fennel Compote
Ingredients:
2 small Virginia Gala Apples
1/2 bulb Fresh fennel
2 oz Fish sauce
1 oz Apple cider vinegar
Pinch Salt & pepper
1 1/4 Lemon
Small bunch Fresh flat leaf parsley
Small bunch Fresh mint
Preparation:
Core apples and julienne. Cut bulb from fennel and julienne. Chop small bunch parsely and mint together. Add these ingredients to mixing bowl. Add the rest of the ingredients together, toss and refrigerate.
Coulis of Red Grapes
1/2 pound Red seedless grapes (save two small clusters for garnish)
1 bulb Shallot (minced)
1/2 cup Dry white wine
2t Olive oil
1t Butter
To taste Salt & pepper
1/4 cup Fish stock
Preparation:
Remove grapes from stems and puree in blender until smooth. Strain to remove skins and reserve juice in another container. Melt butter and oil in saucepan over low heat. Add shallots, salt & pepper, and cook until soft. Turn heat to high, add white wine, and reduce by half. Add fish stock, reduce by half. Turn down heat to simmer and addd reserved grape juice and mix well.
Time to Put All This Together
Place a couple of grape vines on the coals. When they start to smoke you're ready to cook your fish to the desired temperature. Place a good portion of Apple Compote in the middle of the plate, and place the Grilled Salmon on top. Spoon Grape Coulis around the plate, and garnish with grape clusters.
Pairs Beautifully with
Afton Mountain Vineryards Pinot Noir
Or
Veritas Vineryard and Winery Saddleback Chardonnay
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