I picked up an excellent Riesling from my local wine shop. It paired well with the monkfish I cooked. This time I rushed out the door so I forgot my camera at home. Luckily I got a picture of the wine bottle the day before but missing a chance of showing the starting product was a bit of a letdown. I literally felt like I was thrown into an episode of Iron Chef where the secret ingredient is some slimy creature. “And the secret ingredient is Lockness Monster. Have fun!!!”. When I opted for the recipe a couple of people turned around and said they wondered who was going to take that recipe.
Thank god the head was cut off. Those suckers are ugly. However after skinning and filleting the fish (it has a slimy rubbery skin) the fillets looked like any other white fish you might eat. The cooking procedure was simple. Wrap fillets in bacon, put in oven and check back in fifteen minutes. Bacon wrapped seafood is awesome because it requires little to no seasoning and the fatty bacon allows for mistakes as it keeps the seafood moist. The hardest part of the dish was the prep work and keeping the side garnishes of broccoli and wild mushrooms warm. There was also a butter emulsion sauce made from butter, sherry vinegar and shallots. Lorraine-Alsace is not known for their low fat foods being so close to Germany We also had an awesome cheese salad, and a pork and kraut dish among others (sorry no quiche).
This coming Sunday is Burgundy. I am itching to pick up a nice pinot noir which counts among my favorite types of Red Wine (that and chianti). Hopefully I will remember to bring my camera this time around.
Thanks for all those who had suggestions on wine last week. Please feel free to point me in a good direction for Burgundy too. Also if anyone will be in the Boston area around February 10th and 11th there is a huge wine expo going down at the Seaport World Trade Center. With over 440 wineries one can’t go wrong.[read this post in: ar de es fr it ja ko pt ru zh-CN ]