Isolation Libations – Pair the Lot

One of our favourite mid-week meals is even more special when the best of New Zealand is delivered to your front door. We adore a feed of fish in our house and New Zealand has access to some of the best and varied seafood in the world. This week we delighted (again) in the bounties of Stewart Island and Big Glory Bay salmon delivered to our front door by the fantastic team at Sanford and Sons.

To make the dinner table conversation livelier (after all, it has been an isolation week in the constant company and we need new chat), we decided to play a game.  “Pair the Lot”. That is, which wines would you pair with this recipe from our current auction.

This is what we came up with for the recipe below.

    • Lot 23 2018 Clearview Coastal Chardonnay, Te Awanga
    • Lot 195 2002 Clearview Reserve Chardonnay, Hawkes Bay
    • Lot 196 2002 Craggy Range Dijon Clones Chardonnay, Martinborough
    • Lot 197 2003 Felton Road Block 2 Chardonnay, Bannockburn


And for those who prefer the bounties of Burgundy.

    • Lot 61 2012 Vincent Giradin Meursault Le Limozin, Cote de Beaune
    • Lot 63 1997 Daniel-Etienne Defaix Chablis 1er Cru Les Lys


So what would you choose for this recipe?  Better still, what would you pair with your meal tonight?


Recipe Source/Credits – The Instant Cook by Donna Hay

Caramelised Lime Fish

    • 4 x 200g skinless salmon fillets
    • 1 teaspoon vegetable oil
    • 2 tablespoons lime juice
    • 3 tablespoons brown sugar
    • 1 teaspoon fish sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon chilli flakes
    • 400g bok choy, blanched
    • 4 spring onions, sliced
    • ½ cup coriander

Combine the lime juice, sugar, fish sauce, soy and chilli.  Heat a non-stick frying pan over a high heat.  Add the oil and fish and cook for 2 minutes on each side.  Add the combined sauce to the pan and cook for 4 minutes (or until cooked and the sauce has thickened), turning the fish once.

To serve, place the blanched bok choy and spring onions on pates, top with the fish and spoon over the pan sauce.  Top with coriander.



*photo credit: Cafe Delites