Since we were bottling our 2014 Melon de Bourgogne, our chef wanted to be local and pair it with salmon, but not in a Northwest way. So he picked another salmon culture and went with traditional Russian dishes!
2 C. Perennial Vintners Melon de Bourgogne
6 C. water
1 C. each chopped onion, carrot & celery
1 Bouquet Garni
1 T. kosher salt
1 t. peppercorns
4 lb. skin-on boneless salmon fillets
2 C. Basmati rice
4 C. water
2 t. kosher salt
1/4 C. olive oil
1 lb. chanterelles, chopped
2 large onion
2 shallots, minced
1 t. salt
1/4 t. fresh ground black pepper
1/4 C. fresh chopped dill
1/4 C. Italian parsley, chopped
1 package frozen puff pastry
1 egg
Thaw puff pastry overnight in refrigerator. Note that the salmon, rice and vegetables can all be prepared the day before and refrigerated.
Add the wine through the peppercorns to a large deep pot with cover. Bring the barest boil, lower heat and barely simmer for one hour. Skim off any foam during cooking. Strain out the solids.
Gently add the salmon to the liquid. Raise the heat to high until just barely simmering again. Lower heat to barely simmer for 10 minutes. Immediately remove the salmon and let cool. Use fingers to remove salmon from skin and crumble.
Add 4 C. water, 2 C. rice and 2 t. salt to a large saucepan. Bring to a boil, stirring frequently. Lower until simmering then cover. Cook 10 minutes or until water is absorbed. Let cool completely.
Heat a large saute pan over high heat. Add the oil then chanterelles and cook until liquids are gone and mushrooms begin to brown. Lower heat to medium, then add the onion and saute 5 minutes until translucent. Add the shallots, salt and pepper and saute 5 more minutes. Let cool completely.
When ready to assemble, preheat oven to 350°F.
Beat together the egg with 2 T. water. Cut two 13" x 18" pieces of parchment paper.
In a large mixing bowl, use hands to break up the rice, then mix in the salmon, mushroom/onion mix, and the chopped dill and parsley.
On a lightly floured counter, roll out a 10" x 15" puff pastry sheet to half cookie sheet size - 13" x 18". Lay parchment paper on a cookie sheet. Gently roll pastry sheet around rolling pin, then unroll it onto the paper sideways, so half is off the edge.
Add half the filling down the middle of the pastry sheet, heaping towards the middle and avoiding 1/2" all around the edges. Brush egg wash along the edges, fold the other half over the top, press the edges together, and crimp with a fork. Cut several slits in the top.
Assemble the second pie on another cookie sheet. Brush the tops of both pies with the remaining egg wash.
Bake for 40-45 minutes or until golden brown and heated through. Roate pans half way through cooking. Let cool 10 minutes before slicing and serving.
Serves 16-20
4 T. butter
2 C. thinly sliced onions
1 small green pepper, cleaned & cut into 2 " x 1/4" pieces
1 lb. fresh string beans, trimmed and cut to 2"
4 ripe Roma tomatoes, peeled, seeded & chopped
2 t. dry basil
1 egg
1 C. sour cream
1 t. kosher salt
1/4 t. fresh ground black pepper
Heat a large saute pan over medium high heat. Add the butter, then the onions and green pepper. Saute until just tender without browning.
Add the green beans, tomatoes and basil. Saute another 5 minutes or until beans are al dente.
Whisk the egg, sour cream, salt and pepper together. Add to the vegetable mix, stir in completely, and immediately remove from heat.
Serves 6-8
1 oz. dry porcini
2 C. chopped onions
1 C. button mushrooms, sliced
1/4 C. duck or goose fat (olive oil)
1 t. salt
A few grinds of black pepper
1/2 lb. farfalle (bow-tie) or other noodles
1 C. kasha (roasted buckwheat groats)
1 large egg
1 C. chicken broth
1 C. porcini soaking water
1 t. kosher salt
A few grinds of black pepper
Soak the porcini in 2 C. cold water until soft. Lightly rub pieces to dislodge any grit. Remove pieces, squeeze dry, and chop fine. Reserve 1 C. soaking liquid, avoiding any grit at the bottom.
Heat the oil in a skillet over a medium-high flame. Add the onions, mushrooms, and garlic and season with salt and pepper. Brown and remove to a large bowl.
Cook the pasta in boiling salted water until tender but firm. Drain and toss with the browned onions and mushrooms.
Beat the egg in a bowl. Add the kasha and stir until all the grains are well coated. Wipe out the skillet and set it over a high flame. Add the egg-coated kasha to the skillet and cook, stirring, until the grains are toasted and separate, 2-3 minutes. Reduce the heat to low and add and add the chicken stock and mushroom water. Stir, cover, and simmer until the stock is absorbed and the kasha is tender but not mushy, 7-8 minutes.
Stir the onion-mushroom-noodle mixture into the kasha. Taste and adjust seasoning. Garnish with parsley and serve immediately.
The dish can be made 1-2 days in advance and reheated, uncovered, in a 350°F oven. If it seems dry, add 1/4 cup chicken stock.
Serves 6-8