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Monday, March 18, 2024
March 18, 2024

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Food pairing: Try zesty wines for this oil-poached fish

The Columbian
Published:

Food and wine pairings often factor such elements as fat, salt, acidity, sweetness, tannins and alcohol in the wine and food, and knowing how they play together. In this recipe, you’d think it important to note the amount of fat, but you needn’t. Poaching in oil is just like roasting in salt crust: Neither is a final factor in flavor; they’re mere mediums for heat. What will matter is the fattiness of the fish or how much salt you sprinkle atop it.

o THE FOOD: Olive oil-poached fish. Place 4 fish fillets (such as salmon, halibut or sea bass, about 1 pound) in a Dutch oven in a single layer; pour olive oil over fish to cover. Add 3 sprigs thyme and 1 clove garlic, halved. Heat over medium heat to a low simmer, about 160 F degrees on an instant-read thermometer. Reduce heat to low. Gently poach fish until cooked through, about 20 minutes. Transfer fillets to a platter. Season with salt and pepper to taste. Serve with mashed potatoes drizzled with horseradish sauce. Makes: 4 servings.

o THE WINES: 2012 Etude Pinot Gris, Carneros, California: Stone fruit character and rich, juicy texture. $28.

2012 Weingut Stadt Krems Gruner Veltliner, Kremstal, Austria: Citrus and pear, fine acidity and tang of white pepper that sizzles the palate clean. $17.

2011 Amayna Pinot Noir, Leyda Valley, San Antonio, Chile: Buoyantly fruity (cherry, strawberry) with length, elegance and a zesty, crisp finish. $36.

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