• 5 tablespoons unsalted butter
• 4 scallions, thinly sliced
• 1 pound asparagus, spears sliced ½ inch thick, tips separate
• 1 cup water
• 1 cup packed baby spinach
• salt and fresh ground pepper
• 8 thick slices of prosciutto
• 4 skinless halibut fillets (about 5 ounces each)
• 8 small sage leaves, halved length wise
• 1 tablespoon extra virgin olive oil
Preheat oven to 450 degrees. In a skillet, melt 4 tablespoons of the butter. Add the scallions and cook over low heat until softened, about 3 minutes. Add the asparagus spears and the water and cook until tender and the water reduces to ¼ cup, about 5 minutes. Add the spinach and cook just until wilted, about 2 minutes. Puree the mixture in a blender until smooth; season with salt and pepper. Transfer the sauce to a small saucepan and keep warm.
Arrange the prosciutto slices in pairs, overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 2 sage leaves. Season with salt and pepper and wrap the prosciutto around the fish.
In a large ovenproof skillet, melt the remaining 1 tablespoon of butter in olive oil. Add the halibut and cook over high heat until browned on the bottom, about 3 minutes. Carefully flip the fish and add the asparagus tips to the skillet. Transfer to the oven and roast the prosciutto wrapped halibut for 5 minutes.
Spoon the asparagus spinach puree onto plates, arrange the prosciutto wrapped halibut and asparagus tips alongside and serve immediately. Recipe courtesy of Food & Wine Magazine.
Tierra y Mar wines are produced from vineyards situated in select parts of Napa and Sonoma. This Sauvignon Blanc is sourced from Big Ranch Road, in the Oakville District of Napa Valley. Oakville is known for its success with Bordeaux varietals, which includes Sauvignon Blanc. Warmer temperatures and gravelly, sandy soils help produce excellent Sauvignon Blanc. Delicate straw and alluring aromatics shine in this racy stunner. Notes of dandelion, honeysuckle and bright pineapple open on the nose with a mouth-feel of fresh fruits like green apple and pear. This wine offers great acidity and a long fruit finish with a touch of a fresh herbs and clover rounding out the palette.
“If all you know of Sauvignon Blanc is its herbaceous New Zealand side, this easy drinker offers another view: honeydew melons, red apples and even peaches to go along with the hints of lemongrass and chervil. It’s a tiny bit sweet but that just adds to the easy, tasty character.” – Doug Frost, MS, MW
Winemaker: Douglas Danielak
Appellation: Napa Valley, California
Varietal Blend: 100% Sauvignon Blanc
Analysis: 14.4% alcohol / volume