Each year Ryan creates a special Pinot Noir just for the Luxury Club. He created a single barrel of 2013 Clone 777 Pinot Noir from Turner Vineyard which is just enough for this Spring Shipment going out in March. The wine is elegant with a silky mouthfeel and soft tannins. The sweetness from the fennel enhances the subtle herbal and fruit flavors of this Pinot Noir.
Salmon with Fennel & Pernod
- 1 1/2 tsps. fennel seeds, crushed
- 1/2 stick butter, room temp.
- 2 tbsps. minced shallots
- 1 lg. fennel bulb quartered, then cut lengthwise into 1/4” thick slices
- 2 tbsps. fennel fronds chopped, divided
- 2 6 oz. salmon fillets
- 2 tbsps. Pernod or Ouzo* (fennel flavored liquor)
1. Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl to cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.
2. Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet, and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.
3. Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, fennel seeds and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
4. Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.
*Don’t worry about this liquor overpowering the wine, it’s used more as an herbal flavoring
Adapted from Epicurious