Cooking With Wine – Through Rosé Colored Glasses: Episode 1
It’s officially Rosé season! Chef David McClure has created a delicious dish to celebrate the flavors of springtime that pais perfectly with the new 2018 Wessex Hundred Dry Rosé. The Rosé not only serves as a great pairing for this fresh seafood dish, it’s also used in the recipe! We hope you enjoy our new cooking series, “Cooking with Wine,” where we sip and cook with some of our favorite wines! We look forward to sharing more wine-inspired recipes with you soon. Cheers!
Red Cabbage Marmalade 1/4 head red cabbage
2 tbl white sugar
2 tbl brown sugar
1tbl local honey
½ cup Wessex Hundred Dry Rosé
Juice of half a freshly squeezed orange
Pinch kosher salt and black pepper
Red Snapper filet, skin off
1 cup corn flakes (crushed)
1 tsp salt
1 tsp black pepper
Black Garlic Aioli
1 cup Dukes Mayo
3 cloves black garlic
Juice of half a freshly squeezed orange
2 tsp salt
1 tsp black pepper
Optional: Pine nuts for garnishing Edible Flowers (Chef David prefers marigolds)
Mixed Greens
Method
For Red Cabbage Marmalade: Thinly slice ¼ of red cabbage. Place saucepan on medium-high heat, melt tsp of butter, and olive oil. Add cabbage, salt, pepper, honey, white and brown sugar, orange juice, and rosé. Allow to reduce by half, stirring occasionally. Once thick, remove from heat and set aside.
For Black Garlic Aioli:
In a medium bowl, combine mayo, crushed garlic cloves, salt, pepper, and orange juice. Stir until well combined, set aside.
For Red Snapper:
If skin is still attached, remove. Slice snapper into 6 oz. filets. In a small bowl, crush cornflakes, add salt and pepper, combine. Coat both sides of snapper portions. In a cast iron pan, melt 1 tsp of butter on medium heat, sear snapper until cooked, about 3 minutes on each side.
Plating:
If desired, plate on a bed of mixed greens. Place snapper onto of greens, with aioli on the side. Top with cabbage marmalade. If desired, top with pine nuts and edible flowers. Pairs perfectly with 2018 Wessex Hundred Dry Rosé
Cheers!