LCBO Food & Drink Summer 2017

WINE  MATCHING THE CATCH

CHÂTEAU DES CHARMES BARREL FERMENTED CHARDONNAY VQA |  LCBO 81653, $14.95

Hazelnuts and butter call for an oaky Chardonnay and few offer better value than this one. Barrel fermentation followed by months in French oak bring plenty of vanilla and biscuit into play but they’re expertly balanced by fruity apple and papaya and enough acidity to keep things lively. The wine’s medium-to-full body brings the necessary weight to handle the rich brown butter in the dish.

PAN-FRIED PICKEREL WITH HAZELNUT BROWN BUTTER Sweet tasting pickerel deserves its rank as Ontario’s best-tasting fish. Fortunately, it’s not only one of our most popular angler fish but many supermarkets now receive a fresh shipment of pickerel twice weekly. The nutty brown butter with crunchy hazelnuts in this recipe contrasts beautifully with the creami- ness of the tender fish. ½ cup (125 mL) hazelnuts, lightly toasted and skins removed 1 lb (500 g) pickerel fillets, skin removed Salt and ground white pepper 5 tbsp (75 mL) unsalted butter, divided Finely grated zest of 1 orange (optional) 1 Coarsely chop nuts and set aside. Cut pickerel into serving-size pieces. Generously sprinkle all over with salt and white pepper. 2 For brown butter, place 3 tbsp (45 mL) but- ter in a large skillet over medium heat. Swirl occasionally until it starts to develop brown specks, about 3 minutes. Add nuts and stir about 30 seconds (do not let nuts brown). Turn into a dish to stop the cooking. Stir in a generous sprinkle of salt. 3 Wipe out the pan. Add remaining 2 tbsp (30 mL) butter to pan and set over medium heat. Add fish and sauté until pale golden, 2 to 4 minutes a side, depending on thickness. Re- move each piece when cooked through. Turn off the heat. Return all fish to pan and pour browned butter and nuts overtop. Tilt pan and spoon butter and nuts over fish several times. Remove to plates, spooning nuts and butter over fish. Sprinkle with zest if you wish. Serves 2 to 3

64  FOOD & DRI NK SUMMER 2017