This was a wonderful combination of flavors. I got the inspiration from a traditional Vodka sauce, but decided to try adding some Fino sherry instead. It was certainly a delicious success.
4oz Salmon (cooked or broiled for 5 mins)
2Tbsp olive oil
2 Tbsp tomato paste
1/4 cup fish stock or water
1/2 cup chopped onions
4 Tbsp heavy whipping cream
1/4 cup Fino sherry
Cook pasta per directions. In the meantime, saute onions in oil over med heat. When onions are translucent, add tomato paste and cream until well distributed. Pour in the sherry and the fish stock and cook until boiling. Reduce heat to simmer and add frozen peas and salmon. Toss with pasta and season with salt and pepper.
2008 La Crema Sonoma Coast Chardonnay
Salmon and Chardonnay is one of our favorite pairings. This fish is so rich, that can be paired with light red wine too; however we prefer a full bodied white. Chardonnay is all about winemaking. As the grape itself is quite neutral in aroma and flavor, what the wine will become depends on the work done at the winery. The grapes for this vintage have been harvested from cool vineyard sites in the Sonoma Coast AVA. In order to achieve a richer texture, 70% of the wine underwent malolactic fermentation, and it has been aged on its lees for 7 months in mostly French oak (20% new). Here we wanted to pair the creaminess with the dish with the creamy texture of a barrel aged Chardonnay.
Clear, light golden color. Pineapple, butterscotch and a hint of minerals on the nose. Full bodied with creamy texture and a surprising acidity. The palate confirms the nose, with the addition of a lemon/lime note on the finish. Good balance of ripe fruit and new oak influence, with a fresh kick of acidity. Tasted at room temperature, it finishes a little hot, but below 60°F it is hard to perceive. The problem with this wine is that the longer it stays open the more it smells and taste like oak and vanilla only (retail $16.99 - AVIN7104634614855) .