Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - July - Michelle of Rockin Red Blog is hosting. She asked us to celebrate either America's Independence Day (July 4th) or France's Bastille Day (July 14th). So, American food + American wine or French food + French wine. Bloggers' choice. Click to read her invitation: here. I decided to go French with a Rosé from Provence.
In My Glass
The Cave de Saint-Roch-les-Vignes Côtes de Provence Rosé I selected had a lovely pink - almost salmon - hue. So pretty! And it was equally appealing to the nose with a mélange of muted florals and bright citrus. On the palate, it had good acidity with a medium finish that I attributed to the 50-50
Grenache and Cinsault grapes. The subtle sweetness was a lovely flavor foil to the saltiness of my dish.
In the Middle of the Plate...
To go with my wine from Provence, I decided to make a Provençal tapenade to put on top of a fish en papillote. I chose sablefish which is labeled as a 'best choice' on the Monterey Bay Aquarium's Seafood Watch. It's a resource I use all the time to check the sustainability of my seafood choices. It's so easy and moist. It's the perfect summertime dinner.
A note on the tapenade: ingredients matter. Make sure to use high-quality ingredients. And if using salt-packed capers and anchovies, adjust the salt in your dish accordingly or rinse the capers and anchoives.
Ingredients
Sablefish en Papillote- 4 sablefish filets
- 1 thinly sliced lemon (I used a mandolin slicer for more uniform thickness)
- freshly chopped parsley
- olive oil
- freshly ground pepper
Tapenade
- 2 C whole olives (I used a combination of Picholine and Niçoise)
- 3 t brined capers
- 1 t brine from the capers
- 3 to 4 anchovies, olive oil-packed
- 1 large clove of garlic, minced
- zest from 1 organic lemon
- juice from 1 organic lemon
- olive oil
- 1/2 C chopped parsley
Procedure
Sablefish en Papillote
Preheat the oven to 400 degrees F. Lay one filet on a piece of parchment paper, approximately 12" square - or enough that you can completely envelop your filet and create a parchment packet.
Cover the filet with lemon slices and sprinkle it with parsley. Drizzle the filet with olive oil and prinkle with freshly ground pepper.
Bring the sides of the parchment up around the filet and fold the edges together, rolling it down to the fish. Crimp the ends together, folding them in till fish is enclosed. Place the packets on a baking sheet.
Roast for 25 minutes. Remove pan from the oven and let steam for another five minutes. Serve the packets on a plate, with the tapenade on the side, and let each diner open his or her own. While the fish roasts, make the tapenade.
Tapenade
Remove the pits from the olives with a pitter or a sharp knife. Chop roughly. If you prefer a more uniform look, use a food processor. I went for rustic.
Wine Pairing Weekend Bloggers
Be sure to check out what my fellow bloggers have come up with for the American-French July Wine Pairing Weekend! These are listed in alphabetical order by blog name...
- A Day in the Life on the Farm: An American Feast for #WinePW
- A Pug in the Kitchen: Classic Nicoise: An American/French Pairing
- Confessions of a Culinary Diva: Provence Style Pan Roasted Chicken with Rose
- Cooking Chat: Gruyere Cheeseburgers with a Bordeaux
- Culinary Adventures with Camilla: Tapenade-Topped Sablefish + Cave de Saint-Roch-les-Vignes Côtes de Provence Rosé
- Curious Cuisiniere: Cherry Clafoutis paired with a Cremant Rosé
- Dracaena Wines: Discovering the Truth About Bastille Day with #WinePW
- ENOFYLZ Wine Blog: Independence Day at Ridge Vineyards Zins and Blends
- Food Wine Click: All American Menu: Farmer & Winery Friends
- Grape Experiences: Wine and Dine: Les Vignes de Bila-Haut Blanc Cotes du Roussillon and Salade Niçoise
- Pull That Cork: Domainede Bila-Haut and Cobb Salad for #winePW
- Rockin Red Blog: Celebrating America & France with July
- Tasting Pour: Steak with Mushroom Cognac Sauce, Patriotic Potatoes, and Bell Wine Cellars Cab Sauv
- Vino Travels: The Alchemy of Hunt Country Vineyards Paired with Braised Beef Short Ribs
Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you're reading this early enough, you can join us for a live Twitter chat on our theme on Saturday, July 11, from 11 a.m. to noon Eastern Time.
And that's a Wrap...
And that's a Wrap...
...on our July #winePW event. My Tapenade-Topped Sablefish + Cave de Saint-Roch-les-Vignes Côtes de Provence Rosé pairing was delicious! I'll pin this recipe and other posts on my #winePW pinterest board.
If you can't find Cave de Saint-Roch-les-Vignes Côtes de Provence Rosé, swap out for any pink-hued Grenache blend. And if you try this pairing - or just the wine - I would love to hear what you think. Comment below or tweet to me at @Culinary_Cam.
Wonderful pairing. Thanks for reminding everyone to eat sustainably.
ReplyDeleteGreat pairing. The tip with using olives and anchovies is essential - so many people forget about the saltiness from those ingredients and over salt.
ReplyDeleteI don't think I've tried Sablefish - I'll have to see if WF has it. Great recipe!
We love fish in parchment but have never tried tapenade as the addition. We'll definitely give it a try!
ReplyDeleteWhat a beautiful preparation. Also, thanks for the reminder about seafood sustainability. It is important to remember. Nice post.
ReplyDeleteSuch an amazing dish Cam...I wish I had your creativity and skills. Great post!
ReplyDeleteI am in love with the color of that wine! The tapanade with the fish sounds wonderful!
ReplyDeleteYou make it look so easy. Creative dish!
ReplyDeleteWow, what recipe. Very cool! Michelle keeps telling me we have to get into Rosé. Mike and I just haven't fallen in love with it. However,we have been trying them AND even bought one while we in Paso this last month. So there is still hope. LOL
ReplyDeleteLove this. Sable is one of my favorite fishes, unfortunately I never see it in our market. I think it must be an Atlantic fish because we used to get it in the delis in NY but don't see it west coast.
ReplyDelete