easyEggs Poached In Red Wine20 minutesPeaches in Red Wine20 minutes, plus chillingSalmon 'Sandwich'35 minutesChicken In Red WineSalmon Fillets with Horseradish Crust, Cucumbers and Salmon CaviarWhole Roast SalmonShanghai-Style Vegetable Noodles30 minutesStriped Bass in Grape Leaves1 hour 30 minutesLessons Worth Savoring Spinach TimbalesSauteed Striped Bass With Wild MushroomsSichuan-Style Poached Sea Bass With Hot Bean SauceLinguine With Monkfish And ScallopsAbout 30 minutes Salmon Fillets Braised In Red Wine 1 hour 10 minutes In a saucepan, place one tablespoon of the butter, a quarter cup of the shallots, the onions, celery and carrots. Cook, stirring, for one minute over a medium-high flame. Chop the fish bones and head coarsely and add them to the pan. Cook and stir for two minutes. Pour three cups of the wine and the water into the pan, then add the bay leaf, thyme and parsley. Reduce the cooking liquid for 45 minutes over a medium-low flame, or until it reaches about one cup.

Strain the broth into a pan. Select a pan large enough to hold the fish in one layer. Rub the bottom of the dish with a half teaspoon of butter and sprinkle the remaining shallots over the bottom of the pan. Arrange the fish, skin side down, in the pan. wine gift sets free shippingSprinkle with salt and pepper generously. best type of wine for dietingAdd the remaining half cup of wine and fish broth. best wine tours auDot the fish with one tablespoon of the butter.best wine sellers Place the pan over a medium-high flame and cook, covered, for about 90 seconds, flip the fillets gently and cook another 90 seconds (cooking time may vary with thickness of the fish). top 100 wine list 2012

The salmon should be just barely cooked in the center; Transfer the fish to a serving dish, cover with foil and keep it warm. Over a high flame, reduce the cooking liquid to about one cup. Strain it through a fine sieve and into a saucepan. Swirl in the remaining butter and, while hot, spoon the sauce over the fish. best wine knowledge books Potatoes and Celeriac Au Gratin 1 hour 30 minutes Fricassee Of Cod With Red-Pepper Compote Roasted Duck With Figs Savory Corn Fritters With Sauteed Vegetables Fast Tomato Sauce With Anchovies Black Bean and Poblano Tacos Hainanese Chicken With Rice 1 1/2 hours, plus resting How to Cook Asparagus How to Make Gravy How to Make Stuffing We love: Esser Vineyards Pinot Noir (about $14) You’ll want to double this recipe—because salmon pairs equally well with red and white wines, it’s an ideal choice for entertaining, pleasing drinkers on both sides of the spectrum.

Here, the earthy flavors of the meaty fish, soy sauce, and sesame oil meet the smoothness of Pinot Noir. Look for a varietal with low tannins to really let the salmon shine. Other can’t-miss matches: Chardonnay, Pinot Noir, Sauvignon Blanc, Sémillon, vin grisAboutCooking salmon very slowly on one side or “unilaterally” is a very refined technique that is very easy to do a home. The rich fish is accompanied by the full flavors of the red wine butter sauce with it’s balance of richness and acidity while the sweetness from the leeks rounds out the dish.Serves 4DirectionsIn a small sauce pot, combine the red wine, red wine vinegar, black peppercorns, shallots and tarragon. Bring the wine to a boil and reduce to about 6 tablespoons. Trim the ends of the leeks, remove the tough outer greens and wash thoroughly. Split the leek in half lengthwise and thinly slice the leeks into juliennes; place the leeks in a shallow pot and cover with water and 1 tablespoon of butter. Bring to a simmer, lightly season with salt and pepper and cook slowly until the leeks are very tender, about 10 minutes, adding more water as needed.

Finish the red wine butter sauce by whisking in the remaining butter 1 tablespoon at a time until fully emulsified, season to taste with salt and pepper and strain the sauce through a fine mesh sieve and keep warm.For the salmon, put about ½ cup of water in a pan (just enough to cover the surface); season with salt and bring to simmer over medium heat. Season the salmon on both sides with salt and pepper. Place the salmon in the pan; cook at a bare simmer until the top of the fish is just warm to the touch (about 5-7 minutes).Meanwhile, gently reheat the leeks in the cooking liquid. Spoon the leeks onto each plate, remove the salmon from the pan and drain each fillet on a towel. Place a salmon fillet on top of each bed of leeks. Sprinkle tarragon, black pepper and shallot over each fillet. Spoon sauce around and serve immediately. Ingredients½ cup red wine½ cup red wine vinegar1 tablespoon black   peppercorns1 shallots, minced4 sprigs tarragon2 leeks6 tablespoons unsalted butter4 (6-ounce) salmon fillets, skin   off- fine sea salt and freshly   ground white pepperThe Garnish:1 teaspoon sliced tarragon1 teaspoon cracked black   pepper1 teaspoon finely minced   shallots

Become an Expert in Salmon and Wine Pairing! Posted by Jessica Noste It’s time to learn how to improve your salmon prowess this summer! Many people don’t realize that wine selection is crucial when served with salmon. It can make or break your dining experience. Here are a few tips to help you find the right wine to pair with your salmon dish. It’s important to consider how your salmon has been prepared. For plain and simple salmon, you can go two different routes. The first is to choose a richer wine, like a Central Coast chardonnay from California or a sémillon from Hunter Valley. These will be similar in richness to the salmon and you will end up with a fuller taste. The other route is to select a slightly more subtle flavor, like that of a vermentino from Sardegna or a sauvignon blanc from the Loire Valley. These will act as palate cleansers, perfectly contrasting with the salmon’s rich taste. For more complex preparations, the range of complementary wines narrows down.

Smoked: When pairing wine with smoked salmon, it’s recommended that the wine has enough acidity and flavor to complement the salty, fishy notes in the dish. Try a bold rosé or a sparkling wine. Grilled: Grilling salmon creates a char, and that can go very well with a New World syrah, pinot noir, or pinot gris. Fishcakes: If you prefer salmon in fishcakes, choose a chardonnay or a sparkling wine, like Champagne. Be careful when pairing red wine with salmon. Avoid high-tannin red wines, because they can elicit a metallic taste when paired with salmon. Tannin is a naturally occurring polyphenol found in grape skins that affects the texture of wine and makes it taste dry. Try a low-tannin red wine, like lambrusco or prieto picudo, to keep your salmon tasting like salmon. If all else fails, choose a classic. If you’re not sure which wine would be best or your choices are limited, pair rosé, pinot noir, or chardonnay with your dish. These three are generally accepted to be reliable when paired with salmon, so they are foolproof choices to enjoy with your dish.