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1. Fillet of Salmon (Baked in Parchment with Sparkling Wine)

2. Lemon Grass Shrimp Skewers

3. Chocolate Souffle

Book Description

Recipes from Wine Country is uniquely organized by wine variety. Over 120 recipes are sorted by wine varieties, including reds, whites, sparkling and ice wines. Each chapter opens with an entertaining introduction to the wine highlighting its main features, and is followed by recipes for all four seasons. Once a particular wine has been chosen, cooks can access a variety of recipes that suit the wine. Tony De Luca studied in North America and landed positions at various world-renowned hotels and restaurants. He is currently Chef de Cuisine of Hillebrand Estates Winery Restaurant in the wine country of the Niagara Peninsula, Ontario.

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Recipes in Wine Country

Authors: Tony De Luca, Photography by Joseph Chan and Steven Chan

Date: October 2004

ISBN: 1552856054

Publisher: Whitecap Books

Paperback

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Cooking in parchment paper is a well-established technique in haute cuisine. The French term en papillote refers to a specific method whereby the food is placed in a parchment parcel. As the food bakes and lets off steam, the paper bubbles up into an attractive dome. At the table, the paper is slit open to release the aroma.

Servings: 6

• 12 fingerling potatoes, blanched and halved

• 1 fennel bulb, julienned

• 2 carrots, peeled and julienned

• 2 lbs. / 1 kg salmon fillets cut into 6 portions

• kosher salt and white pepper to taste

• 3 lemons, sectioned, juice reserved

• 1/2 cup / 125 mL butter, cut into 6 pieces

• 1/2 cup / 125 mL chives, finely chopped

• 1/2 cup / 125 mL sparkling wine

1. Preheat oven to 400 degrees F (200C).

2. Lay six 12-inch (30-cm) squares of parchment paper or foil on a countertop. On the bottom third of each square place 4 pieces of blanched fingerling potatoes, cut sides facing down. Divide the fennel and carrot into small piles on top of the potatoes.

3. Arrange the salmon on top of the vegetables and season with salt and pepper to taste.

4. Distribute the lemon sections, butter and chives evenly over each piece of salmon. Pour equal amounts of the sparkling wine over top each piece of salmon. Fold the parchment paper over and seal the edges by rolling them tightly. With the palm of your hand, press down on the rolled up seal to keep it from

5. unraveling.

6. Place the fish parcels on a baking sheet and bake for 10 minutes.

7. Serve immediately, opening the parcels at the table.

More From This Book:

1. Fillet of Salmon (Baked in Parchment with Sparkling Wine)

2. Lemon Grass Shrimp Skewers

3. Chocolate Souffle

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