Tyrells Chardonnay Recipe | Entree Recipes | PBS Food

Tyrells Chardonnay

Recipe courtesy of Culinary Travels with Dave Eckert
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Food Match: Cuts richness of black cod with acidity, matches smoke with ripe tropical fruit Recipe: Smoked Black Cod Shrimp brandade cake Dill Caper Beurre Blanc

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Yield: Serves 4

Course:

    Ingredients

  • 4/5o z portions Black Cod
  • 3 lrg. Yukon gold potatoes[peeled]
  • 1 c. hand peeled shrimp
  • 1 c. chive snippets
  • 1 c. chopped dill
  • 1 shallot minced
  • 1 c . white wine
  • 1 tsp . White wine vinegar
  • 1 teaspoon Chopped capers
  • 1 c. unsalted butter
  • 1 bunch asparagus

    Directions

  1. Place Black cod onto plate, cover with saran wrap, place into microwave & cook for 3 min [Keeps fish nice and tender ]
  2. Bring potatoes to a boil and cook until tender, drain thoroughly, rice potato, add shrimp _ the chives & dill. Season. Lay out onto parchment lined baking sheet, cool
  3. Cut 4 -3 inch rounds, dust with flour & fry in non-stick frying pan with a tsp. butter/cook cakes until golden
  4. Reduce white wine, vinegar, & shallots by 2/3 Whisk butter into reduction, be careful not to boil or butter will split. Add remaining herbs, capers and season
  5. Toss asparagus with virgin olive oil & balsamic vinegar Lightly grill
  6. To serve: Place brandade cake in center of plate, top with grilled asparagus, place black cod on top and garnish with frisee Drizzle beurre blanc around plate & serve
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