Seared salmon with olive oil and caramelised vinegar dressing recipe by Pieter Ferreira paired with Graham Beck Brut Blanc de Blancs.
Ingredients
4 salmon steaks (200-250 g each)
a small bunch of fresh basil leaves, shredded
Dressing
15 ml castor sugar
30 ml red wine vinegar
75 ml extra virgin olive oil
20 ml freshly squeezed lemon juice
salt and freshly ground black pepper
Recipe
Serves 4
Make the dressing first. Heat the castor sugar in a small saucepan over low heat until it has turned a light caramel colour. Remove immediately from the heat. Add the red wine vinegar. Return to low heat and stir with a wooden spoon until the caramel has dissolved. Bring to boil and reduce by half. Leave to cool slightly then stir in 60 ml of olive oil, lemon juice, 2.5 ml salt, and five turns of the pepper mill. Keep warm.
Preheat the oven to 180°C.
Place the salmon steaks skin-side down onto a baking tray. Brush both sides with the remaining olive oil and season lightly with salt and black pepper. Place in the oven for about 8 minutes.
Serve the salmon on a bed of fine capellini pasta. Spoon the warm dressing over the fish and sprinkle with shredded basil leaves.
Adapted from a recipe by Rick Stein
Wine Pairing
Graham Beck Brut Blanc de Blancs
Wine Notes
'This bubbly's long yeast contact supports and promotes the delicate flavours of the salmon. The wine's creamy texture balances the dressing, and at the same time, the dressing emphasises the minerality of the chardonnay.'