Chardonnay: March 2012 Archives

recipe_CuredSalmon_StFrancisWinery.jpgSubmitted by St. Francis Winery

Chef: Executive Chef, David Bush
Wine Pairing: St. Francis Sonoma County Chardonnay

Executive Chef Dave Bush says: "With its fresh spring flavors, this dish is fantastic as a light lunch, or serve it as an appetizer in place of salad. The delicate oak notes in the St. Francis Sonoma County Chardonnay beautifully compliment the cured salmon, peas and potatoes, while the creamy lemon beurre monté reveals the delicate citrus nuances in the wine and adds a buttery contrast to the bright acidity on the wine's finish."

INGREDIENTS:

  • 4 ounces gravlax, sliced thinly
  • 2 medium Yukon Gold potatoes, peeled
  • 2 cups fresh English peas, shucked
  • 1 lemon, zested and juiced
  • 8 ounces plus 2 tablespoons unsalted butter, cut into small pieces
  • Salt and white pepper to taste

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