Celebrate with a Seafood Feast
Pecan Crusted Trout
Bistro Executive Chef Edwin French
Trout Ingredients: • 1 each Brown or Rainbow Trout, dressed, boned, whole• Flour
• Salt and pepper
• Oil
Method: Season the trout with salt and pepper. Dust with flour and sauté in a skillet with oil. Coat (skin side should be down) with pecan crust (see below). Finish cooking in a 350° oven until done (about 5 minutes). Dress with Meuniere butter (see below) and serve with a lemon wedge. Pecan Crust Ingredients: • 1 1/4 cup pecans, ground
• 1/2 cup breadcrumbs, fresh home made
• 2 teaspoons olive oil
• 1 tablespoon basil, fresh chopped
• 1 tablespoon mint, fresh chopped
• 1 tablespoon lemon juice, fresh
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
Method: Combine all ingredients in a medium bowl. Yields 1 1/2 cups. Meuniere Butter Ingredients: • 4oz butter
• 2 teaspoons parsley
• Juice from 1/4 lemon
Method: Melt butter in saucepan until slightly brown and nutty. Add parsley and lemon juice to the melted butter. Bring to a boil. Remove from heat. Winemaster's Suggestion: Serve with Biltmore Viognier.
Prosciutto-Wrapped Wild Salmon with Mushroom Risotto
Ingredients: • 5 tablespoons butter, cold• 1/2 white onion, diced
• 1 cup Arborio rice
• 1/2 cup Biltmore Estate® Chardonnay Sur Lies
• 3 cups hot chicken broth
• 4 filets wild salmon, 7 oz. each
• 8 slices Prosciutto
• 12 fresh Shiitake mushrooms
• 8 each Chanterelles and Morels or other fresh mushrooms
• Salt
• White Pepper
• Olive Oil
Method: Add 1 tablespoon butter and diced onion to a heavy saucepan. Cook over medium heat, without browning. Add rice and stir well to coat. Deglaze with the Chardonnay and stir using a wooden spoon or spatula. Add enough hot broth to cover the rice and continue to stir constantly over low to medium heat. Repeat this process two more times while continuing to stir. Season with salt and white pepper. While the risotto is cooking, lay 2 slices of prosciutto flat and wrap around each piece of salmon. In a hot skillet add a touch of olive oil and begin searing the prosciutto-wrapped fish on all sides. Transfer to a 400°F oven and continue to cook for about 5 minutes or until fish is cooked through. In a small hot skillet sauté mushrooms in a teaspoon of olive oil. Fold the mushrooms into the risotto and finish the risotto with 3–4 tablespoons cold butter. Serves 4. Winemaster's Suggestion: Serve with Biltmore Estate® Chardonnay Sur Lies.
If a wine is used in the preparation of a dish, it is favorable to serve the same wine. This smooth, buttery, un-oaked Chardonnay is a delightful addition to this rich dish.
Cashew Crusted Scallops with Tangerines and Roasted Fennel
Courtesy of Bistro Sous Chef Michael Gonzalez
Ingredients: • 1 fennel bulb, cut into thin strips• olive oil (as needed)
• salt and white pepper to taste
• 6 large diver scallop
• cashew flour
• 1 cup buttermilk
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, minced
• 1 tangerine, segmented
• 1/3 cup Grand Marnier
• 3/4 cup orange juice
• 1/4 pound cold butter
• 7 mint leaves, shredded
Cashew Flour: Ingredients: • 1 cup cashews
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/8 teaspoon nutmeg
Method: Place cashew flour ingredients in a food processor and pulse until the flour is a fine consistency. Set aside. Method: Place fennel in a small casserole dish. Coat with olive oil and season with salt and white pepper. Cover dish with foil and bake at 400° F until fennel is very tender, approximately one hour. Set fennel aside. Season scallops with salt and white pepper. Dredge the tops of scallops in the cashew flour, then buttermilk. Dredge scallops in cashew flour again. In a skillet, add 1/4 cup of olive oil and heat over medium high heat. Place scallops, dredged side down, in the skillet and cook until crust is golden brown, approximately 2 minutes. Flip scallops over and cook an additional minute. Remove scallops from pan and set aside. Using the same skillet, add garlic and ginger and cook for 15 seconds. Add tangerines and roasted fennel. Remove skillet from heat and dilute the pan's juices with Grand Marnier and orange juice. Place the skillet back on stove. Add scallops to the skillet and cook until liquid is reduced by 75%. Remove the skillet from the heat and stir in cold butter until butter is melted into a sauce. Stir in mint and season with salt and white pepper. Winemaster's Suggestion: Serve with Biltmore Chardonnay Sur Lies.
This complex white wine offers hints of pear, pineapple, and tropical fruits.
Smoked Trout Tartare with Horseradish and Dill
Courtesy of Bistro Sous Chef Michael Gonzalez
Ingredients: • 1/3 pound cold smoked trout• 11/2 tablespoon red onions, minced
• 2 teaspoons capers, roughly chopped
• 2 teaspoons prepared horseradish
• 3/4 tablespoon fresh dill, chopped
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon fresh lemon juice
• 1 tablespoon sour cream
• 1/8 teaspoon cayenne pepper
• kosher salt and cracked black pepper to taste
Method: Remove any skin from trout. Mince trout thoroughly on a cutting board with a sharp knife. Place minced trout in a mixing bowl. Fold in remaining ingredients and season with salt and cracked black pepper. Serving Suggestion: Enjoy with toasted baguette slices, and fresh lemon. Winemaster's Suggestion: Serve with Biltmore Riesling.
This crisp, semi-sweet white wine displays an array of flavors and spicy aroma.
Crab Cakes
Courtesy of Inn on Biltmore Executive Chef Brian Ross
Ingredients: • 1 pound fresh lump crabmeat• 6 scallions, sliced thinly
• 1/2 cup of celery, finely diced
• 1/2 cup red pepper, finely diced
• 1/4 cup mayonnaise
• 1 egg
• 2 dashes Tabasco
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• 2 tablespoons Dijon mustard
• 1/4 cup breadcrumbs
• clarified butter for sautéing
Method: Empty the crabmeat into a large pan, and pick the shells from the meat—trying not to shred the meat into a purée. Add the chopped scallions, celery, and peppers and gently fold ingredients into the crabmeat, being careful to leave the meat in large pieces. In another bowl, whisk the mayonnaise, egg, Tabasco, Worcestershire sauce, Old Bay seasoning, and mustard together until mixed. Add the mayonnaise mixture to the crabmeat, folding the two together until well mixed but not puréed. Sprinkle breadcrumbs in the mixture and fold together. Do not knead the mixture like bread dough. Shape meat mixture into four generous cakes and sauté in clarified butter until golden brown. Then transfer cakes to a 350° F oven for 8 to 10 minutes until done. Winemaster's Suggestion: Serve with Biltmore Methode Champenoise Blanc de Blanc–Brut.
This sparkling wine offers delicate aromas of apple, pear, and lemon and features fine bubbles.