Domaine Philipe Raimbault Apud Sariacum Sancerre
This Sancerre is pure and elegant. Lemon, nectarine and grapefruit flavors dominate. Very dry and tangy, yet not tart. The way a Sancerre should be. The herbaceous notes pick up the flavor of the basil in the fish topping and the minerality heighten the creaminess and tang of the goat cheese in the quinoa risotto.
Seared Porgy Filet with Roasted Tomato and Basil
1 lb Porgy filets
Garlic salt seasoning
1 cup cherry tomatoes sliced in half
3 cloves garlic, chopped
1/2 t salt
1/2 t sugar
2 T balsamic vinegar
1 T olive oil
4-5 basil leaves, chopped
Preheat oven to 375. Toss tomatoes with garlic, salt, sugar, vinegar and oil. Roast for 15 minutes. Season fish with garlic salt and sear on high heat for 3 minutes per side (or until cooked through). Toss tomatoes with basil before topping fish.
Vegetable Quinoa Risotto
1 cup quinoa
2 cups chicken broth
1 zucchini chopped into 1/2" pieces
4-5 asparagus, chopped into 1/4" pieces
3-4 scallions, chopped
1 cup tomatoes, chopped
1 cup corn (canned, frozen, or fresh)
Juice of 1 lemon
1 T honey
1 T olive oil
1/2 cup chopped goat cheese
Cook quinoa in chicken broth according to package directions. Check the texture of the quinoa once all the water is absorbed. You want it to be very soft so if it's still crispy, add a little more water.
While quinoa cooks, saute zucchini and asparagus in a bit of olive oil until they begin to soften. Add tomatoes, scallions and corn. Season with salt and continue to cook for 4-5 minutes more. Mix together lemon, honey and olive. Add cooked quinoa to the vegetable mixture and stir in the lemon honey vinaigrette and goat cheese.