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
Left Coast Fish Stew
Halibut and Quinoa Salad

Garden Herb and Garlic Side Stripe Prawns

(4 people)

Herb Puree
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!

Next Recipe: Left Coast Fish Stew

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