With Bordeaux Rosé hitting the news recently I thought it would be good to share a tempting recipe with you to try. Bordeaux Rosés are versatile wines that can accompany a broad spectrum of flavours. These crisp and elegant wines have the fruit and body to support meat dishes and the acidity to match seafood. They lack the tannins of red wine and can be served chilled at the same temperatures for white wines. Bordeaux Rosés are characteristically well balanced wines: smooth, rounded and freshly aromatic. Thanks to their adaptability these wines can handle hot and spicy foods as well as cream and cheese based dishes.
The recipe I cooked recently to pair with Bordeaux Rosé is Thai Salmon in Foil which contains Sesame Oil. Sesame seed is considered to be the oldest oilseed crop known to humanity – records from Babylon dating from about 4000 years ago mention Sesame. It was used by the Ancient Egyptians and according to Assyrian legend, when the gods met to create the world, they drank wine made from Sesame seeds! Sesame Oil has a rich nutty flavour and the Bordeaux Rosés complimented the delicious flavours in the dish perfectly.
Thai Salmon in Foil
1-bunch spring onions
2 cm piece fresh ginger
1 red chilli
1 stick celery
1 garlic clove
small bunch fresh coriander
4 salmon steaks
tsp soy sauce
4 tsp sesame oil
1 tbsp sesame oil
A 300g pack ready-for-wok rice noodles
1 red pepper, finely sliced
2 tbsp light soy sauce
salt and freshly ground pepper
Set the oven to gas mark 6, 200 degrees C, 400 degrees F.
Trim the spring onions, cut in half dividing the white and green part and then slice in half lengthways. Peel and finely slice the ginger and cut into thin strips. De-seed the chilli and cut into long strips also. Prepare the celery and carrot in the same way, then peel and finely slice the garlic and remove the stalks from the coriander, keeping them to one side.
Tear off four squares of tin foil about 34cm/13” and place a salmon steak in the centre of each one. Divide all the prepared vegetables, including the coriander stalks, between each one, scattering them over, then drizzle over the soy sauce and sesame oil. Squeeze over the juice of one of the limes and finally season with salt and pepper.
Now wrap the salmon in the foil making sure it is well sealed and not too tightly wrapped around the fish so that it can steam gently. Place the parcels on a baking try and bake for 12 – 15 minutes.
ust before the fish is ready, cook the noodles. Put the sesame oil in a wok or frying pan and when hot add the red pepper and stir-fry for a minute. Add the noodles and continue to stir for two minutes until they are piping hot. Add the soy sauce and season well.
Divide the noodles between four serving plates. Remove the salmon from the oven and serve each one in the foil parcel next to the noodles with the remaining lime in wedges on each one and sprinkled with the coriander leaves.
Made by Regis Chaigne who produces superb award winning aromatic wines from his 86 acre vineyards in Cantois and St Laurent du Bois. This is a sophisticated wine made from a blend of 45% Merlot, 35% Cabernet Sauvignon and 15% Cabernet Franc. It’s abv is 12.5%. Tasting notes here.
Made by Vincent Levieux, a 3rd generation winemaker in Mauriac with a drive and passion that has resulted in award winning wines – the Rosé being one of them, winning a Silver Medal at the 2006 Concours Général Agricole de Paris. A lovely wine – flawlessly crisp – with a blend of 60% Merlot and 40% Cabernet Franc. Abv 12.5%. Tasting notes here.