WINE & DINE: GET FRESH AT CHADWICKS

Celebrate the start of a new season with a fresh halibut starter...

Time to strip things back a little and celebrate the turn of the season with a flavour-packed halibut dish, served with apple, fennel and cider vinegar dressing.

Chadwicks Inn Maltby’s head chef, Steve Lawford, talks us through the dish, while expert sommelier, Lee Tolley, takes us on a continent-hopping wine journey to complement the dish.

Cured halibut with apple, fennel and cider vinegar dressing >>

Serves 8

Cured halibut

Ingredients

1kg halibut, skinned 75g table salt
60g caster sugar Zest of 4 lemons
2 banana shallots, sliced 2 cloves garlic, sliced 50g chopped dill
50g chopped chervil
20g juniper berries 20g black peppercorns

Method

To cure the halibut, mix all ingredients together in a bowl.
Put half the mix on the bottom of a tray, place halibut on top and cover with the remaining ingredients.
Leave in the fridge for 24 hours.
Remove halibut from the cure.
It should be firm to touch.
Rinse under a cold tap and pat dry.

Apple purée

Ingredients

150ml water
Juice of 1 lemon
100g caster sugar
70g unsalted butter
8 Granny Smith apples, peeled and diced

Method

Add all ingredients to a saucepan.
Bring to the boil and simmer until the apples are soft.
Place in blender and blitz until smooth.
Cool in the fridge.

Pickled fennel

Ingredients

2 fennel bulbs, thinly sliced 150g caster sugar
150g cider vinegar
150g water

Method

Bring sugar, vinegar and water to the boil.
Add fennel to the liquor.
Remove from the heat and leave.

Dressing

Ingredients

50ml cider vinegar 1tbsp English mustard 1tsp honey
200ml olive oil
Pinch of salt

Method

Mix together and finish the dish with dressing.

Sweet pairings >>

Sancerre ‘Silex’ (Domaine Michel Girard), Loire, France 2017
(100% Sauvignon Blanc) 13% ABV

This vineyard has vines growing in all three of Sancerre’s soil types (pure limestone, clay limestone and flint).

The ‘Silex’ has only grapes grown in flint soils; the flint character being very prominent on the nose with orange and stone fruit.

The flint mineral notes, which I love, come through on the palate with an elegant citrus note. A personal favourite of mine.

Talinay Single Vineyard Sauvignon Blanc (Tabalí), Limarí, Chile 2014
(100% Sauvignon Blanc) 13.5% ABV

Situated in the Limarí Valley in North Chile, 12km from the Pacific Coast, this wine displays a range of characteristics.

Classic mineral notes you can expect from a Sancerre, but also subtle tropical notes which you may expect from Marlborough, New Zealand.

A fantastic Sauvignon from Chile with a range of flavours.

Lallier Grand Cru Vintage Brut Champagne, France 2010
(55% Pinot Noir, 45% Chardonnay) 12.5% ABV

Lallier Champagne house was founded in 1906 and ever since has made prestige craft champagne of the highest quality.

This exceptional 2010 vintage is still youthful, with its citrus and floral notes, yet its subtle aged characters shine through with flavours of freshly-baked bread and brioche.

A top-quality vintage Champagne.

 


 

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