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A Professional Chef’s Tips on the perfect Salmon and Wine Recipe…

Medlar restaurant is handsomely situated on Kings Road in Chelsea, London, with refreshingly light and tasteful decor. Head chef and co-owner Joe Mercer Nairne and his partner and general manager, David O’Connor opened Medlar in April this year, after having worked together at Chez Bruce. Joe previously held roles at Carluccio’s and The Savoy Grill and David with The Square and The Ledbury.

This delicious salmon-based recipe from Medlar will enable you to cook up a world-class culinary delight – enjoy!

(And don’t forget to drop us a line as we’d love to hear about your efforts in the kitchen – contact WineWeaver )

 

Salmon and Wine RecipeRare grilled salmon with sauce vierge, sea purslane, oyster beignet and herb mayonnaise:

 Sauce vierge

  •  1kg best cherry/baby plum tomatoes you can find
  • ½ tsp minced garlic
  • Generous seasoning of salt
  • Several good glugs of best olive oil

 Allow to marinate at room temperature for 2 hours.  The juices from the tomatoes should run out.

  •  1 bunch of spring onions finely sliced
  • ½ bunch basil diced

 

Mix through and check seasoning again.  Will most likely require further salt at this stage.  Keep at room temperature to serve.

The dish – central leaves of a romaine lettuce, sea purslane (we blanch very quickly in boiling water and refresh), broad beans double shelled, rare grilled salmon (chargrill very briefly then under our pass lights to cook slowly), deepfried oyster, herb mayo.

 Herb mayo –

  • ½ bunch tarragon
  • ½ bunch chervil
  • ½ bunch chives
  • 1 large egg yolk
  • Juice ¼ lemon
  • Salt
  • 200ml veg oil cold

 Blanch herbs for 45 seconds and refresh.  Place in blender with yolk, salt, lemon juice.  Blend and pour in oil slowly until all incorporated.  Check seasoning.

Tempura batter for oyster – in the ratio 3:2:1 mix plain flour, corn flour, baking powder.  To this add ice cold sparkling water to coating consistency.

‘Salmon and Wine Recipe’ – and now for the wine… 

And now let our thoughts turn to which wines to accompany this recipe with comment from our Resident Sommelier, Christopher Delalonde MS.

I would recommend a superb Pinot Auxerrois from Alsace and especially from Josmeyer in Wintzenheim.

A selection from old vines helps to add some body and texture to the rather steely, green peach and white flowers spectrum of this wine. Pinot Auxerrois is lifted with minerals, which compliments the salmon and complexity of the sauce vierge.

Delicious on all accounts!

ChristopherDelalondesalmon & wine recipe - Josmeyer


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