Tantalus winemaker David Paterson is featured in the Spring 2014 edition of Flavour Magazine’s “CLOSEUP” with a crisp, fresh pairing from Chef Mark Filatow of Waterfront Wines.
A snippet from the article written by Canadian sommelier Mireille Sauvé:
“At Tantalus, Paterson works exclusively with estate-grown fruit, so it’s important for him to spend time in the vineyards, supervising and assisting with everything from spreading compost to checking the health of the vines. “The wine is defined by the vineyard,” he says. “If we bring in excellent grapes, I don’t need to do a lot of winemaking.” Apparently, his system is working: Tantalus’ Riesling and Old Vines Riesling consistently earn top marks on the international judging circuit, making the Okanagan Valley an international hotspot for this aromatic white varietal.”
Featured Pairing:
Steamed Sablefish with Coriander and Lime Chutney with our 2012 Riesling.
Recipe by Chef Mark Filatow, Waterfront Restaurant and Wine Bar in Kelowna.
PREP TIME 1 HOUR
COOKING TIME 14 MINUTES
SERVES 2
CORIANDER AND LIME CHUTNEY:
½ cup (125 mL) unsweetened shredded coconut
½ cup (125 mL) fresh cilantro leaves
2 tbsp (30 mL) fresh mint leaves
¼ cup (60 mL) grapeseed oil
¼ cup (60 mL) fresh lime juice
Pinch of cayenne
Pinch of salt
SABLEFISH:
2 pieces of boneless, skinless sablefish filet, 5 oz
(150 g) each
Juice of one lime
Salt and pepper to taste
CORIANDER AND LIME CHUTNEY:
1. Place all ingredients in a food processor and pulse until you have a fine purée.
2. Cover and chill until ready to use. Can be made a day ahead of time.
SABLEFISH:
1. Preheat oven to 400°F (200°C).
2. Season the fish with lime juice, salt and pepper.
3. Place the fish at one end of a piece of 10-by-16-inch (25 by 40 cm) parchment paper,the roll the fish up away from you.
4. Flatten the ends of the parchment paper on either side of the fish and fold them under.
5. Place on a baking sheet and bake in oven for 12 minutes. (If the fish is really thick add a minute or two.)
6. Remove from oven and let sit for two minutes.
7. Cut open the parchment paper, remove fish and place on plates. Spoon cooking juices over the fish, and then top with the chutney. Serve with steamed rice, broccoli and a glass of Tantalus Riesling.
