LCBO Food & Drink Summer 2017

WINE  MATCHING THE CATCH

Yellow perch are ideal for pan-frying because of their firm yet flaky flesh, and their delicate sweet flavour takes well to light seasonings. If you’re lucky enough to hook a bass or two, their fillets also work beautifully in this recipe. The prosciutto adds a nice upscale wrapping, making them com- pany-worthy. 1 large ripe Hass avocado, peeled and pitted PROSCIUTTO-WRAPPED PERCH WITH CHUNKY GUACAMOLE

¼ cup (60 mL) plain Greek yogurt 1 large garlic clove, finely grated 1 tbsp (15 mL) finely chopped jalapeño Salt 8 Ontario yellow perch fillets, about 8 oz (250 g) total White pepper 1½ tsp (7 mL) dried tarragon, divided 8 thin slices prosciutto, about 4 oz (125 g) 2 tbsp (30 mL) butter 1 Place avocado, yogurt, garlic, jala- peño and a generous pinch of salt in a bowl. Using a fork, mash together until creamy but still chunky.

2 Generously sprinkle fish fillets with salt and white pepper. Using about 1 tsp (5 mL) tarragon, sprinkle over both sides of fillets. Wrap 1 slice of prosciutto around each fillet. 3 Melt butter in a large skillet over medium heat. Add fish and cook until prosciutto just starts to crisp, 2 to 3 minutes a side. Sprinkle remaining tarragon over fish and butter in pan, then spoon hot butter over fish. Remove to plates and spoon butter mixture overtop. Serve fish with chunky guacamole on top or alongside. Serves 2 to 3

HENRY OF PELHAM ROSE VQA |  LCBO 613471, $14.95 A delicate pink wine for a delicate fish—but this sophisticated Niag- ara rosé is no shrinking violet. Half a dozen red varieties combine to give bright strawberry and red cherry aromas which carry through to the flavour, the fresh fruit notes marrying nicely with the guacamole. A clean dry finish balances the salty prosciutto. It’s a lovely wine for a warm summer evening.

66  FOOD & DRI NK SUMMER 2017