16ouncesmild white fish(orange roughy, haddock, cod)*
sea salt (to your taste)
2tablespoonsshallotpeeled and minced
1tablespoonwhite wine vinegar
½ cupheavy whipping cream
1teaspoon whole grain mustard
*If using frozen fish, completely defrost according to package directions.
Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.
When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn’t sizzle, your pan isn’t hot enough. Be sure the sides of the fish don’t touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done, remove fish from the pan. Place on a plate and keep warm.
Add shallots to the pan and cook until edges start to brown.
Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.
Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.
Casa das Gaeiras Óbidos DOC White Wine Lisboa, Portugal
SILKY WINE STYLE
The DOC Óbidos White Wine has floral aromas, combined with fruity lemon and pineapple notes reflect the freshness of this wine – characteristic of this terroir.
Varietals: Arinto, Chardonnay and Fernão Pires Analysis: 13% alcohol / volume Region: Lisboa, Portugal Total Acidity: 5 +/-1 pH: 3.3 +/-0.5 Fermentation: Fermented in stainless steel vats Serving Temperature: 60.8ºF-64.4ºF Harvest: September and October Winemaker: Tiago Correia Critical Acclaim: 89 Points and Best Buy by Wine Enthusiast 2020
ABOUT CASA DAS GAEIRAS: Casa das Gaeiras is often considered a little Chateaux in the Óbidos region, where niche wines are produced in limited production to reflect the tradition of the wines in this region. The excellent terroir allows winemaker Tiago Correia (pictured below) to produce high-quality wines, recognized for their wonderful freshness and minerality – both nationally and internationally. Learn more about Parras Wines and Casa Das Gaeiras here.
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Straw yellow in color, the Ribolla Gialla has a nose that is delicate and well expressed with notes of wild flowers, herbs, and grapefruit. The palate is slightly sour, fresh and has an elegant mouth feel.
Varietal: Ribolla Gialla Analysis: 12.5% alcohol / volume Serving Temperature: 50ºF-53.6ºF Food Pairings: Pair with cold appetizers with sour or sweet sauces, cream soups, vegetables, main courses, and fish dishes.
ABOUT REGUTA: Passed down from generation to generation, the Reguta winery has been producing excellent wines in the Italian region of Friuli-Venezia Giulia since 1928. Second and third generations – Giuseppe and Luigi Anselmi and their sons continue the family’s traditions while expanding their high quality products. Located near the Adriatic Sea, the vineyards benefit from dry summers and mild winters, allowing the winery to produce a variety of both native and international grapes.