Salmon Wellington with Fleur du Cap Chardonnay

The two staples in the wine world: Cabernet and Chardonnay.  Feature both options at a party and your friends will be satisfied with either.  All Chardonnays taste the same – that’s what we all think isn’t it? Well the 2009 Fleur du Cap Bergkelder Selection Chardonnay is an exception to that rule. The heavy oak flavor and thick buttery finish you picture when you think Chardonnay doesn’t exist here.  With a well-balanced weight and fullness, zesty citrus flavors and just a touch of vanilla oak aftertaste, this Chardonnay stands out among the rest.  If you are a “traditional” Chardonnay lover; give this one a chance and if you think you don’t like Chardonnay – this one may change your mind! (Especially if paired with the right meal to really enhance the aromas and flavors).

Sticking with the theme of “exceptions to the rule” a mornay sauce (a bechamel sauce with cheese added) is one of those: no cheese with seafood.  It can be done! A mild parmesan cheese melted into a thick, herbed cream sauce draping over a crisp puffed pastry layered atop soft, buttery salmon. YUM!

4 fillets fresh Atlantic Salmon, skin removed
2 sheets frozen puff pastry, thawed
1 large egg,beaten

Herbed Mornay Sauce
1 tablespoon butter
1 tablespoon flour
Splash Chardonnay
1 cup milk
¼ teaspoon nutmeg, freshly grated
Pinch cayenne pepper
½ cup parmesan cheese, grated
¼ cup total fresh dill, basil, tarragon

Tomato Salad
1 pint heirloom cherry tomatoes, cut in half
½ shallot, sliced
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
Salt/pepper to taste
Fresh basil

  1. Preheat oven to 400 degrees.
  2. Cut each sheet of puff pastry in half vertically. Place one fillet of salmon in the middle of each ½ sheet
  3. Lightly season salmon with salt and pepper. Fold edges of pastry up and around salmon, using egg wash to seal.  Completely cover salmon so no parts of the fish are exposed.
  4. Place all pieces on baking sheet and brush entire outside with egg wash.  Bake until golden brown, 10-12 minutes.
  5. For the salad, mix all ingredients together in a large bowl and let sit until salmon is finished cooking.
  6. Heat butter in small saucepan over medium heat.  Add flour and whisk for 1 minute.  Add wine to deglaze and let cook for 1 minute.  Add milk, cayenne, nutmeg and salt, continuing to whisk. Let cook until thick, 3-5 minutes.
  7. Remove from heat. Add parmesan cheese and mix until melted. Add herbs and check seasoning.

Posted on August 10, 2011, in Wine and tagged , , , , , . Bookmark the permalink. Leave a comment.

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