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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Mazzocco 2012 Alexander Valley Meola Chardonnay and Spinach Fettuccine with Sea Bass and Lemongrass-Cocunut Cream Sauce

Presented by: Carole and Marshall Ward

1 stalk fresh lemongrass
3 tbsp. olive oil
3 tbsp. chopped shallots
2 tbsp. peeled, chopped fresh ginger
¾ cup sliced shiitake mushrooms
2/3 cup white wine
¾ cup broccoli florets, steamed or microwaved
1¾ cups unsweetened coconut milk
¼ tsp. saffron threads
1/8 tsp. ground turmeric
½ tsp. kosher salt
1/8 tsp. freshly ground black pepper
2 tbsp. minced fresh chives
1½ pounds fresh sea bass, cut crosswise into ½-inch slices
1 pound spinach fettuccine
2 tbsp. toasted pine nuts
½ cup seeded and chopped tomatoes

Remove outer leaves and top dark green parts of lemongrass and trim end. Mince light-green and white parts very finely, as it is rather fibrous. Reserve 1½ tbsp. for sauce.
n a large sauté pan or skillet, heat oil over medium heat. Add shallots, ginger, and lemongrass and sauté for 2 minutes. Add mushrooms and continue sautéing for 4 to 5 minutes. Add white wine, increase heat, and reduce wine by half. Add broccoli, coconut milk, saffron, turmeric, salt, pepper, and 1 tbsp. of the chives and cook at a steady simmer for 5 to 6 minutes to reduce liquid slightly. Reduce heat to a low simmer and add sea bass. Cook covered, for 10 minutes, stirring and turning sea bass once. Keep warm until ready to serve. Season to taste.

In a large pot of boiling salted water, cook fettuccine for 6 to 7 minutes, or until al dente. Drain in a colander, return to pot, and drizzle with a little olive oil. Keep warm until ready to serve.

To serve, combine sauce and sea bass with pasta and heat through. Divide equally into warmed soup bowls. Garnish with pine nuts, tomatoes, and remaining chives.

Recipe from
The Wine Lover’s Cookbook

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