Foodbuzz

Archive for the ‘Fish’ Category

Paella at Doyles’

HPIM4337 Here’s a quickie from our trip to Sydney. We had this delicious paella at Doyle’s in Watson’s Bay. The innovations were two: 1) The rice is apart and not cooked into the paella which gives you a much better appreciation for its delicate saffron taste. 2) There is no chorizo or sausage or any of that evil pig stuff.

Eola Hills Chef gives up salmon recipe

On 24 August we did the Eola Hills Southern route bike tour and I blogged it and took lots of pictures. On 31 August, we did another Eola Hills wine-bike tour, the final one for 2008, only this time it was the northern route, shorter but with lots more challenging hills. I had the opportunity to chat with Steve Richards, the Eola Hills assistant winemaker and chef. At my subscribers’ request, I obtained the recipe for their salmon entree (not pictured in the slide show for the 24 August ride but certainly served at it!!) Steve cautioned me that he never measures anything! We both agreed that measuring was for the first time you make a recipe–once you understand how the recipe works you can just throw on the right quantities of the ingredients. I begged hard for measurements, but he said, you’re a cook too, just tell your blog readers what you would do. So here is Steve Richards’ directions for a delicious baked salmon, reduced to a portion for one family. I give my own approximations for measurements — if these seem crazy to you, then use your common sense. (Sorry, I was unable to capture a picture of this dish; my teenaged daughter co-opted the digital camera for the day)

1 salmon filet
1/2 C Eola Hills Reisling (he was very adamant that it be Eola Hills Reisling)
1/4 C lemon juice
2 cloves Elephant garlic, minced
1/2 tsp lemon pepper
aluminum foil to cover top and bottom of salmon

Rub the filet with the minced elephant garlic and pour on Reisling and lemon juice. Sprinkle on lemon pepper. Enclose in aluminum foil boat, covering both top and bottom and grill until salmon is a lighter color of pink ,( i.e. done), and enjoy. Steve was adamant that you must use FRESH salmon.

Try this and compare it to my tried and true salmon glazing sauce (stay tuned for recipe in upcoming blog post) that I got several years ago from Bay Street Crab Company before they did a business deal and moved downtown.

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