Steelhead with a Creamy Sauce of Clams, Bacon, Thyme and Lemon
Pair with the Estate Reserve Chardonnay
When pairing wines with food, you can choose to complement or contrast. In this case,we liked the idea of the creamy
richness of the wine emphasizing the same qualities in the food. Even the smokiness of the bacon is echoed again by a
faint whiff of smoke from the new French oak barrels we used in making the wine.
1 pound manila clams, scrubbed and rinsed
4 tablespoons olive oil, divided
1 shallot minced
1 cup white wine
1/2 cup cream
2 Yukon gold potatoes, cut into 1/2” cubes and cooked in boiling salt water until just tender
1 leek, halved lengthwise and sliced into thin half-moons
2 stalks of celery in a tiny dice
2 slices applewood smoked bacon cut into 1/2” lardons and sautéed until nearly crisp
1 teaspoon fresh thyme, chopped
4 8-ounce pieces of steelhead fillet
1. Put a medium saucepan over high heat. Add 2 tablespoons olive oil and sauté the shallots briefly. Add the clams and the
white wine. Stir then cover for about 5 minutes until the clams have opened. Remove the clams to a bowl with a slotted
spoon and keep warm. Strain the broth through a cheesecloth-lined strainer and pour in a saucepan. Add the leeks, celery
and potatoes and bring to a low simmer and reduce the liquid by half. Add the cream and thyme.
2. In a large sauté pan heat the remaining 2 tablespoons olive oil. Season the fish with salt and pepper and add to the pan.
Cook for 3-4 minutes a side—the fish should still be slightly rare in the middle.
3. Add the clams and bacon to the sauce to reheat briefly. Ladle the sauce into wide bowls and top with the steelhead.
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