Wooldridge Creek Vineyard & Winery 2009 Warrick White Reserve- Poached Seafood Salad with Saffron Rouille

2009 Warrick White Reserve- Poached Seafood Salad with Saffron Rouille

2009 Warrick White Reserve A full-bodied blend of Chardonnay and Viognier, our Warrick White Reserve was barrel-fermented and aged sur-lie in French oak. The bright rich fruit is followed by a long complex finish. This age-worthy wine will continue to develop for 2-5 years.

Poached Seafood Salad with Saffron Rouille
6 servings

Poaching Liquid
1 quart water
2 cups dry white wine
½ cup lemon juice
4 oz butter
2 bay leaves
1 teaspoon black peppercorns

Salad
16 extra-large shrimp, shells and tails removed, deveined
1 pound rockfish, or another firm fleshed white fish, cut into 1” pieces
4 stalks celery, sliced thin
½ sweet onion, diced
2 c fresh corn, seared in a hot pan
2 Tbs Italian parsley, chopped
salt and pepper

Bring the water, wine, lemon juice, butter, bay leaves, and peppercorns to a boil. Turn heat down until water is simmering. Add the shrimp to the poaching liquid and cook them until they are barely opaque in the center, about 4 minutes. Scoop the fish out and spread them out on a baking sheet. Add the rockfish to the poaching liquid and let cook 1-2 minutes, until firm and opaque. Add the rockfish to the shrimp. Transfer the cooled shrimp and fish to a bowl. Add the celery, onion, corn, and parsley, then toss with the rouille. Toss until mixed. Season the salad to taste with salt and pepper. Let the salad stand at room temperature about 30 minutes, tossing once or twice. Check the seasoning and toss well just before serving.

Rouille
1/8 teaspoon saffron threads
1 Tablespoon hot water
1 cup mayonnaise
1/4 cup extra-virgin olive oil
1 Tablespoon fresh lemon juice
2 teaspoons finely chopped garlic
1/4 teaspoon cayenne

Crumble the saffron over the hot water and let stand for 1 minute. Mix in the rest of the ingredients. Add salt to taste. This will keep in your refrigerator for a week.