09 May Semillon and Seafood
Three great catches.
One great wine.
Semillon is one of the best-kept secrets of the wine world and a perfect partner to seafood. These recipes were prepared by Chef Ross Derrick from The Table at Codfathers seafood market to pair with Mt. Boucherie Semillon.
Our 2012 Semillon is fresh, subtle and lingering. You’ll find this medium-bodied offers subtle aromas and flavours of tangerine, honeycomb, elderflowers and dried apricot. It’s crisp and fresh with a long finish. The grapes were harvested from 100% winery-owned fruit from our vineyards in the Okanagan Valley.
Our contest is now closed, but please enjoy the recipes.
Garden Herb and Garlic Side Stripe Prawns
4 cloves garlic, crushed
¼ cup parsley leaves, packed tight
¼ cup basil leaves, packed tight
½ cup good quality olive oil
2 tsp kosher salt
This is really simple. Take all of the ingredients and place in a small food processor and puree until fine. If you have one, it is always better to do in a mortar and pestle, but not necessary.
1 pound BC side stripe prawns, shell on
1 pc shallot, diced very small
2 tbsp good quality olive oil
2 lemons 1 cut into wedges, the other in half
1 pc French baguette, sliced
Heat a heavy bottom pan over medium high heat, add olive oil and heat.
Sauté diced shallot for a minute until they are softened. Add the prawns and cook for 3 minutes. Add half of the herb puree and mix, cook for about 2 more minutes and squeeze the two halves of lemon into the pan. Mix well and place into serving bowl.
Serve with lemon wedges, sliced baguette, and lots of napkins. Get dirty and have a great meal!