Monthly Wine Spotlight - 2010 Chardonnay
Each month, we pick a featured wine and our kitchen prepares a dish to create a perfect pairing recipe! This month the Peju's Executive Chef, Emily Buller, suggests a bottle of Peju 2010 Chardonnay paired with Roasted Salmon with Chardonnay Beurre Blanc - accompanied by Spring Pea and Oyster Mushroom Risotto.
- Peju 2010 Chardonnay, Buy it Here >
• Salmon, skinned and deboned
• 4 6-8 oz. pieces
Method - Risotto
Start with 3 tbsp. diced shallots, risotto and a splash of olive oil in a pot. Cook over medium temperature heat until shallots are soft and aromatic. Add 1 cup Chardonnay and stir until all the liquid is absorbed. Then add 1/3 of the vegetable or chicken broth and stir until all liquid is absorbed. Repeat two more times until risotto is soft and creamy. Add the parmesan cheese, sautéed oyster mushrooms, and blanched peas, and salt and pepper to taste.
Method - Salmon
Place salmon on a non-stick sheet and cover with olive oil, salt and pepper.
Place in a 350 degree oven for 12-15 minutes.
Method - Beurre Blanc
In a sauce pan, put shallots and 1 cup Chardonnay together and simmer over medium heat until the wine is almost all gone. Remove from heat and whisk in the butter and the herbs.
To serve, place risotto centered on plate, place the salmon atop the risotto and pour buerre blanc over the salmon
to cover the top.
View our February 2012 Wine of the Month Spotlight >
View our March 2012 Wine of the Month Spotlight >
View our April 2012 Wine of the Month Spotlight >
View our May 2012 Wine of the Month Spotlight >
View our 2012 July Wine of the Month Spotlight >