Tyrells Chardonnay
Tropical nose ,butter , oak ,With firm acidity on palate
Food Match: Cuts richness of black cod with acidity,matches smoke with ripe tropical fruit
Recipe:
Smoked Black Cod
Shrimp brandade cake
Dill Caper Beurre Blanc

Serves 4:

4/5oz portions Black Cod
3 lrg. Yukon gold potatoes[peeled]
_c. hand peeled shrimp
_c. chive snippets
_c. chopped dill

1 shallot minced
1c. white wine
1tsp. White wine vinegar
1 tsp. Chopped capers
_ c. unsalted butter

1 bunch asparagus

Method:
Place Black cod onto plate, cover with saran wrap, place into microwave & cook for 3 min [Keeps fish nice and tender ]

Bring potatoes to a boil and cook until tender, drain thoroughly, rice potato, add shrimp _ the chives & dill. Season.
Lay out onto parchment lined baking sheet, cool

Cut 4 -3 inch rounds, dust with flour & fry in non-stick frying pan with a tsp. butter/cook cakes until golden

Reduce white wine, vinegar, & shallots by 2/3 Whisk butter into reduction, be careful not to boil or butter will split. Add remaining herbs, capers and season

Toss asparagus with virgin olive oil & balsamic vinegar
Lightly grill

To serve: Place brandade cake in center of plate, top with grilled asparagus, place black cod on top and garnish with frisee
Drizzle beurre blanc around plate & serve