In my last blog entry I looked into what wines pair well with spicy food. This time I’m taking a different approach. I’m going to describe a meal I made recently and let Carolyn pick the wines.
The Meal: I went to our local great fish shop in search of a simple nice piece of salmon. But they know me well and know my fondness for experimenting a bit. I left with two 1.5 pound Branzino. Gutted, scaled heads on.
On the way home I picked up cauliflower, red and yellow sweet cherry tomatoes, lemons and some fresh Mozzerella. From my garden came rosemary and basil.
Rinsed the cauliflower, dried it off and rubbed it hard with a couple heads of garlic. The garlic should shred a bit as you rub. Then I stemmed the cauliflower and broke it into large florets and put them in a roasting pan. I seasoned the cauliflower with olive oil, salt and pepper and tossed well to coat. The cauliflower should be spread in a single layer in a roasting pan
I seasoned the fish inside and out with salt and pepper and put some lemon slices and rosemary in the body cavities. Then I put the cauliflower and fish in the 450 oven for about 20/25 mins. They both seem to take about the same amount of time. Each should be slightly charred before you take the out. Here’s the end result:
The fish had crispy skin and was moist and flaky inside. The cauliflower sweet, dense and a little crunchy. The tomatoes, peppers, mozzarella amd basil tasted of summer with some sweetness from the reduced balsamic.
Ok: Carolyn, the wines are up to you!
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