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Thursday 25th May is International Chardonnay Day, but in our world, every day is a Chardonnay day. Chardonnay, the chameleon of white wines, pairs with food better than almost any other wine. Who cares if this year the celebrations fall on a weekday? We need to celebrate nonetheless.
Not that you need a reason to celebrate a good chardonnay, but if you do, it’s International Chardonnay Day on Thursday, 25 May 2017. What better way to celebrate than with a sensational salmon and leek pairing?
For this I would recommend a KWV Classic Chardonnay. Darlings, they did not pay me to say this but as a lover of all wine (red white or rose), I enjoy their classic white as much as I enjoy a late night slice of chocolate cake.
Let's get started, shall we?
Ingredients:
500g of Salmon cut into roughly 4 portions of 125g each, around 2 inches thick
2 to 3 quarts of olive oil, or enough to submerge the salmon
Salt and white pepper
1 bunch leeks
3 tablespoons unsalted butter
1 cup dry KWV Classic Chardonnay
1/2 cup crème fraiche
1 bunch fresh chives, thinly sliced
Preparation:
Leeks
Remove the top green portion and the root from the leeks. Slice the leeks in half lengthwise then thinly slice them crosswise, into half-round shapes.
Place the leeks in a deep bowl and fill with water, stirring the leeks to remove all of the dirt. Remove the leeks from the water with a strainer avoiding the dirt, which has settled on the bottom.
Place the leeks in a sauté pan with 3 tablespoons of butter, 1 cup of KWV Classic Chardonnay, and salt and white pepper to taste.
Cook on low heat until wine has evaporated and leeks are soft, about 25-30 minutes. Keep warm until ready to serve.
Chive Crème Fraiche
Place 1/2 cup of crème fraiche, in a bowl, with the sliced chives and salt and white pepper to taste, mix until well combined.
Salmon
Pour olive oil into a high-sided sauté pan and heat to 150˚F.
Season both sides of salmon filets with salt and white pepper.
Using a slotted spatula place the seasoned salmon in the hot oil, being sure that the salmon is completely submerged in the oil.
Cook the salmon about 8 to 10 minutes for medium to medium-well doneness.
Using a slotted spatula remove the salmon and drain on a paper towel
Divide the leeks evenly onto four plates, place the salmon on top of each, add a spoonful of chive crème fraiche on top.
To further enhance the dish, a dollop of Caviar adds a nice bit of saltiness as well as a wonderful color for presentation.
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