Seafood
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Seafood |
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Click on any of the recipes below to go right to it.
Shrimp with
Butter and Garlic
Beer Battered Fish
Salmon with Mavrodaphne
Sparkling Maple Salmon
Riesling Salmon
Cioppino
Matelote
Codfish Stew
Halibut in Wine
Cod in White Wine Sauce
Stuffed Haddock
Sweet and Sour Sardines
Basil and Sole
Cumin and Capered Trout
Swordfish with Olives
| 450 | gm | butter |
| 3 | bunches | scallions, finely chopped |
| 12 | cloves | garlic, finely chopped |
| 200 | ml | parsley, finely chopped |
| 10 | gm | salt |
| pepper | ||
| 330 | ml | Tio Pepe Dry Fino Sherry |
| 700 | gm | large shrimp, peeled and deveined |
| 2 | red bell peppers, julienned | |
| chopped parsley for garnish |
Melt butter in saucepan. Add the scallions and garlic; cook 3 minutes. Add parsley, salt, pepper and Sherry; simmer 2 minutes and set aside. Pour a small amount of the butter mixture into a skillet. Sauté the shrimp in batches, adding more butter mixture as needed. Arrange the sautéed shrimp on a serving platter. Sauté the red peppers in the pan; add the rest of the butter mixture and pour over the shrimp. Garnish with parsley.
We like a sparkling wine such as Lavit Rosado Brut or Bouvet Ladoubay Brut with these tasty shrimp.
| 750 | gm | cod or haddock filets, skinless and boneless |
| 450 | ml | white all purpose flour |
| 5 | ml | salt |
| 5 | ml | garlic powder |
| 450 | ml | Warsteiner Premium Verum Beer |
| 5 | ml | paprika |
| oil for deep frying |
Combine flour, salt and spices, add the beer and whisk until smooth (adding enough water as is necessary to make an appropriate batter). Dry the fish on paper towels. Heat the oil to 175°C.
Work in batches to batter the fish, fry it until golden brown (about 5 minutes), and place on a rack to drain. Tartar sauce and lemon make good accompaniments. The tradition also, of course, calls for French fried potatoes.
We like Chateau Ducla Entre Deux Mers or Canaletto Pinot Grigio-Garganega or Corvo Bianco as a match for Fish and Chips.
From Chef Joseph Majaess, here is a recipe that has become a favourite at Opa in Halifax.
| 4 | salmon filets, each about 120gm | |
| 220 | ml | Achaia Clauss Imperial Mavrodaphne of Patras |
| 450 | gm | fresh spinach |
| 60 | ml | olive oil |
| 1 | red onion, sliced thin | |
| salt and pepper |
Marinate the salmon in the wine, oil, and salt and pepper for about 30
minutes, then remove it from the marinade and bake it in a medium oven for about
10 minutes (until just done). Sauté the onion in the marinade until it is just
soft, then add the spinach and cook very lightly. Serve the salmon on a bed of spinach
and onions with a spoonful of pan juice/marinade over top.
The Imperial Mavrodaphne is a sweet accompaniment to this dish. For a lighter match, try well-chilled Achaia Clauss Demestica White.
| 1 | kg | salmon filet, cut into six portions |
| salt and pepper | ||
| 30 | ml | olive oil |
| 400 | ml | maple syrup |
| 400 | ml | whipping cream |
| 400 | ml | Castellblanch Brut Zero |
Season the salmon with salt and pepper, rub the top of each filet with maple syrup. Sear the salmon, top side down, in the oil until lightly browned. Remove salmon and bake, top side up, in a 150° C oven for ten to fifteen minutes. Remove from the oven, brush with syrup, and cover with foil to keep warm. Add cream to the searing pan, and simmer until reduced to ½. Stir in the Brut Zero, and reduce to ½ again. Serve salmon with plain steamed rice on a plate napped with the sauce.
Try this with sparkling Bouvet Ladubay , or with a big white such as J.Lohr Riverstone Chardonnay.
| 60 | gm | butter |
| 60 | ml | Moselland Bernkastler Kurfurstlay Riesling |
| 5 | gm | chopped fresh dill |
| 3 | cloves | garlic, minced |
| 3 | green onions, minced | |
| 50 | ml | chopped lemon zest |
| 5 | gm | black pepper, coarsely ground |
| 60\ | ml | lemon juice |
| 4 | salmon steaks, each about 2.5cm thick |
Prepare a marinade by lightly sautéeing all of the ingredients except the salmon. Marinate the salmon for about 45 minutes, then grill (basting often) for 3 - 4 minutes per side. Do not overcook! This elegant dish can be served with boiled, parsleyed potatoes.
Gewurtztraminer Salmon goes well with a light, fruity red wine such as Fougères Beaujolais or with a classic German wine like Moselland Bernkastler Kurfurstlay Riesling
| 80 | ml | olive oil |
| 1 | onion, chopped | |
| 1 | carrot, chopped | |
| 3 | stalks | celery, chopped |
| 4 | cloves | garlic, chopped |
| 800 | gm | tomatoes. peeled and chopped |
| 20 | ml | tomato paste |
| 1 | kg | mixed white fish (cod, haddock, hake etc.) cubed |
| 500 | gm | mussels or clams |
| 300 | gm | lobster meat, coarsely chopped |
| 500 | gm | shrimp, shelled |
| 250 | ml | Corvo Bianco |
| salt and pepper |
Simmer the vegetables and garlic and tomato paste in the oil in a covered pot for about thirty minutes. Add the fish, mussels or clams, shrimp and wine and cook until the clams or mussels have opened. Correct seasoning and serve with crusty Italian bread.
We have tried this with both Corvo Bianco and Corvo Rosso. Both work well with Cioppino, the preference seems to be a matter of whether you want to highlight the fish (white) or the tomato-garlic sauce (red).
| 500 | gm | mussels |
| 750 | ml | Chateau Ducla Entre Deux Mers |
| 1 | kg | mixed white fish (cod, pollock, cusk etc.), cubed |
| 1 | bouquet garni | |
| salt and pepper | ||
| 40 | ml | olive oil |
| 20 | ml | flour |
| 250 | gm | button mushrooms |
Cook the mussels in the wine until they open. Remove the mussels and set them aside, strain the cooking liquid and return it to the pot. Add the fish and the bouquet garni, and cook gently until the fish is just done (ten to fifteen minutes). Remove the fish and set aside, remove the bouquet garni. Reduce the cooking liquid by boiling rapidly for about ten minutes. Meanwhile, sauté the mushrooms in half of the olive oil until they are lightly browned. Mix the remaining olive oil with the flour, and add it to the reduced cooking liquid, whisking all the while. Stir as the sauce thickens, add back the fish and mussels and heat through, add the mushrooms. Correct seasoning and serve with crusty French bread or slices of French bread fried in butter until browned.
This stew pairs well with the
Chateau Ducla Entre Deux Mers
or with
Bouvet-Ladubay Brut.
| 50 | ml | olive oil |
| 4 | cloves | garlic, chopped |
| 4 | onions, chopped | |
| 100 | ml | parsley, chopped |
| 200 | ml | Corvo Bianco |
| 1.5 | kg | cod, deboned and cut into large chunks |
| 500 | gm | tomatoes, peeled and chopped |
| salt and pepper |
Fry the garlic, onions, and parsley in the oil until they are soft. Add the wine and the fish, top with the tomatoes. Cook gently until the fish is just done (about 30 minutes). Correct seasoning and serve with steamed rice.
We have found that Caves Velhas Romeira goes nicely with this dish. For those who prefer a white wine with fish, try the Corvo Bianco which tastes most agreeable with the tomato-flavoured cod.
| 2 | cloves | garlic, minced |
| 40 | ml | olive oil |
| 120 | ml | dry white wine such as Achaia Clauss Demestica White |
| 50 | ml | lemon juice |
| 30 | ml | capers |
| 700 | gm | halibut steaks (or filets) |
| salt and pepper | ||
| 120 | ml | parmesan cheese, grated |
Saute the garlic in half of the oil until very lightly browned, add wine, capers and lemon juice and reduce to about 80ml. Brush the remaining oil on the fish, sprinkle with salt and pepper and broil for about 4 minutes 10cm from the flame. Turn the fish over and sprinkle with the cheese. Broil for a further 4 minutes until the fish is done but still moist in the centre. Pour the garlic sauce over the fish. Serve with french fried or mashed potatoes.
We prefer a crisp white here like Achaia Clauss Demestica White, Canaletto Pinot Grigio-Garganega, or Corvo Bianco.
1 kg cod fillets
milk to cover the cod
25 ml lemon juice
50 ml olive oil
6 green onions
6 celery stalks
1 green pepper
250 gm whole button mushrooms
120 gm butter
80 gm flour
160 ml dry white wine such as Corvo
Bianco
5 gm dried thyme
5 gm powdered mustard
salt, black pepper,
cayenne pepper
120 ml heavy cream
chopped parsley
Poach cod in the milk until just cooked through. Flake the fish, sprinkle with lemon
juice and set aside. Reserve 500 ml of the poaching liquid. Chop the onions, celery and
green pepper. Sauté the vegetables in the olive oil until slightly softened. Remove from
heat and set aside. Melt the butter in a large pan, add flour and cook for a few minutes
(do not brown). Whisk in the wine and the reserved milk. Add mustard, thyme, salt, and
black and cayenne peppers to taste. Cook, stirring, over medium heat until thickened.
Reduce heat and whisk in the cream. Add the vegetables and the cod. Heat through but do
not let it come to a boil. Garnish with parsley. Try this served over steamed rice.
The wine to accompany should be a fruity Chardonnay such as J.Lohr Riverstone Chardonnay or
Stadt Krems Cremiscia
Gruner Veltliner.
4 fresh
haddock fillets
100 gm diced bacon
4 minced
shallots
150 gm chopped spinach
4 slices of
stale white bread
250 ml milk
2 beaten
eggs
50 gm sliced almonds
salt, pepper, chopped basil, sage, parsley, and chive
250 ml dry white wine such as Corvo
Bianco
Sauté the shallots and bacon. Add spinach and cook until wilted. Break the bread into
a mixture of the milk and eggs. Add to the spinach mixture, season and stir in the herbs
and almonds. Lay two of the filets in a lightly greased baking pan. Cover with the
stuffing and top each with a second filet. Pour the wine over and bake at about 160(C,
basting with the wine frequently until the fish is golden brown (about 45 minutes). Serve
with boiled potatoes and a green vegetable, with pan juices on the side.
Chateau
Ducla Entre Deux Mers is a great companion here.
20
sardines, gutted and boned (real sardines, not the tinned kind)
60 ml flour
salt and pepper to taste
500 ml olive oil
60 ml dry white wine such as Achaia Clauss Demestica White
60 gm raisins
2 medium
onions, thinly sliced
250 ml white wine vinegar
60 gm pine nuts
Dry the sardines on paper towels, then dredge in seasoned flour and fry in the olive
oil until golden brown on both sides. Remove the sardines and place them in a single layer
on a serving dish. Set the raisins to soak in the wine. Heat a bit of the oil in another
pan and sauté the onions over medium heat until they are soft, then stir in the vinegar
and continue cooking for about five minutes. Add the drained raisins, the wine, and the
pine nuts to the onion mixture. Correct seasoning and pour it over the sardines. Marinate
in the fridge overnight (or for at least 6 - 8 hours). Serve at room temperature.
This goes well with a crisp white wine like
Corvo Bianco
or Achaia Clauss Demestica White
8 small sole filets
(about 80 gm each)
125 ml fresh basil
1 head bibb lettuce
60 ml olive oil
1 scallion,
finely chopped
60 ml dry white wine such as
Corvo Bianco
salt and pepper to taste
Season the sole with salt and pepper. Divide half of the basil among the filets, place
some basil on each and roll it up, securing with a toothpick. Line a steamer with half of
the lettuce leaves. Place the sole bundles on top of the lettuce leaves, cover, and steam
for about 6 minutes. While the fish is steaming, sauté the scallion in half of the oil
with the rest of the lettuce leaves and basil. When the vegetables are wilted, add the
wine, correct seasoning and cook vigourously for about a minute. Purée the vegetables
with the rest of the oil. Nap individual plates with the pureed vegetables, serve two
filets on each plate.
We like a clean Chardonnay with this dish: J.
Lohr Riverstone Chardonnay would do nicely.
1 kg dressed trout (or salmon)
25 ml lemon juice
1 garlic clove,
minced
25 ml chopped capers
10 ml ground cumin
40 ml olive oil
50 ml parsley, minced
120 ml dry white wine such as Corvo Bianco
salt and pepper to taste
arrowroot or flour to thicken
Make a marinade of the lemon juice, garlic, capers, salt and pepper, and 20ml olive
oil. Marinate the fish for 15-20 minutes, then scrape off the marinade and save it. Fry
the fish in the remaining oil until it is cooked through, then keep it warm on a plate in
the oven.
Deglaze the frying pan with the wine, add back the marinade and simmer gently until
reduced by half. Use arrowroot or flour to thicken the reduced sauce. Sauce the fish,
using the parsley to garnish. Serve with plain white rice or boiled potatoes.
A good accompaniment would be
Chateau Ducla Entre
Deux Mers.
4
swordfish or tuna
steaks, 2.5 cm thick (about 150gm each)
5 ml olive oil
2
minced garlic cloves
5 ml each of dried
thyme, dried rosemary, and dried parsley
40 ml green or red onion, finely
chopped
20 ml black olives, finely chopped
20 ml capers, finely chopped
2
anchovy filets,
mashed
40 ml balsamic vinegar
120 ml dry white wine such as Corvo Bianco
Make a marinade of all of the ingredients except the fish, the wine, and half the olive
oil. Marinate the fish steaks for 15-20 minutes. Scrape off and reserve the marinade, fry
the steaks in the remaining olive oil until cooked through (about 3 minutes per side in a
medium hot pan).
Hold the steaks on a warm plate in the oven. Deglaze the pan with the wine and reduce
until the sauce is just moist (think salsa consistency). Serve over the steaks with plain
rice.
Good wines with this dish include
J. Lohr
Riverstone Estate Chardonnay if you want to play up the richness of the sauce,
and
Stadt Krems
Cremiscia Gruner Veltliner if you'd like to try to balance the richness with a crisp wine. It
would also work well with a lighter red such as Fougeres
Beaujolais, lightly chilled.
Last updated December 16, 2006