Although my reality is not winning an Oscar or a Golden Globe, it feels that momentous. I’ve been honored. As some of you know, I’ve been awarded the Culinary Arts winner of the 2013 DaVinci Wine Storyteller’s Experience.
Very soon, I’ll be traveling to Vinci, Italy, courtesy of DaVinci Wine – home to the historic Cantine Leonardo Da Vinci, where DaVinci Wines are produced. I will have the opportunity to visit and experience the rich history of the region and experience the culture of generations of wine growers, local chefs and artists.
I’m thrilled to join three other winners on this extraordinary adventure, Kristina Havens, Leela Cyd and Jim O’Donnell. They will also be writing about this experience from their professional perspectives, which should prove to be lovely beyond words and art.
Follow along with me on my DaVinci Wine Storyteller Experience via DaVinci Wine Facebook Page and Karista’s Kitchen blog, Facebook page, Pinterest, Instagram and Twitter. If you happen to stop by the blog, check out the most recent social media activity on the Social Stream page.
I bid you Bon Voyage with this enticing little feast. Italian inspired, farm fresh, seasonal and somewhat effortless. Ahh… I like that word. Effortless 🙂
Delicious Wishes and Loads of Love,
Wild Salmon with Caramelized Fennel and Roasted Potatoes
For the fish:
1 1/2 – 2lbs wild salmon (preferably fresh if you can find it) Or the traditional Italian recipe uses Red Mullet
Salt and Pepper
1-2 tablespoons Healthy oil of your choice or Ghee (clarified butter)
For the remaining dish:
1 – 2 medium fennel bulbs, ends trimmed (save the stalks for soups and stews) and 1/2 inch thick sliced.
1 1/2lbs baby potatoes (I adore fingerlings for their creamy texture), cleaned and halved or quartered to create uniform size for roasting.
Handful of capers, drained
Handful of Italian parsley, chopped
1/4 -1/2 cup white wine
1-2 tablespoons Olive oil
1-2 tablespoons Ghee (clarified butter) or butter
Salt and Pepper
Pre-heat the oven to 375F and toss the cubed or quartered potatoes with a few tablespoons olive oil and then dust with salt and pepper. Place the potatoes on a foil or parchment lined baking sheet and roast until golden brown and soft. About 10-15 minutes depending on size.
While the potatoes are roasting heat a tablespoon or two of ghee (clarified butter) in a large sauté pan over medium high heat. When the butter is melted and frothy, add the sliced fennel and toss in the butter. Turn the heat to medium and allow the fennel to cook and caramelize for about 10-15 minutes. Continue tossing the fennel every few minutes or so. Watch the temperature and adjust as necessary.
Cut the salmon into 4-6 pieces. Season the salmon with salt and pepper and either place the salmon in a baking dish and roast in the oven at 375F or pan sear in a large skillet over medium high heat with a tablespoon or two of oil or ghee (clarified butter). This dish is also delicious with grilled salmon. Click here for pan sear techniques.
When the fennel begins to brown, take the pan off the heat and add the wine. Place the pan back on the heat and let the wine reduce until almost completely dissipated, stirring just a bit. Then add the capers, Italian parsley, roasted potatoes and a drizzle of oil or ghee if needed. Combine and then remove from the heat. Taste for salt and pepper.
Place a portion of fennel and potatoes on four plates and then top with the wild salmon. Garnish with Italian parsley and a squeeze of lemon. Serve with DaVinci Pinot Grigio.
This recipe is adapted from a Traditional Italian Red Mullet and Fennel dish.