man, is this stuff good…
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I was delighted to find we still had any of this wine left (given how little arrives) but after I pulled a bottle, and headed over to the fish counter, I knew exactly how to put it to good use: Susan and I drank down a bottle of Klaus Peter Keller’s 2007 Grüner Silvaner a couple nights ago with a delicious hunk of haddock. Here’s the recipe
Poached Haddock
1 lb filet of fresh haddock
one buch of fresh chives
handful of fresh parsley
2 teaspoons of butter
one teaspoon of flour
2 oz. Keller Grüner Silvaner
Poaching Liquid
1 oz. Keller Grüner Silvaner
juice 1/2 medium-sized pink grapefruit
2 oz. water
Gently poach the filet for no more than 8 minutes (don’t boil it!)
While the fish is poaching, whip up a little beurre munier (teaspoon each of flour and butter, mixed well until it forms a firm paste), chop half the fresh chives and all of the parsley.
When the fish is just about done (just a tiny bit pink in the center), pull it from the poaching liquid – it will complete its cooking while you do the following…
Add the remaining 1 oz. of Grüner Silvaner to the poaching liquid, and bring the liquid to a boil. Stir the beurre munier into the mixture until dissolved, and add the parsley and chives. Add salt and pepper to taste. When the liquid just reaches a “thickened” consistency (should coat a spoon), serve it as a sauce over this haddock. I used green beans and white rice as “sides” with this dish.
The Silvaner is a perfect choice for these “butter-infused,” herbed seafood dishes. It’s a wine I’d gladly take to Bistro 7 or Matyson in Center City Philly, or if I were lucky enough to score a table, Talula’s Table in Kennet Square.
If you love other “wines of type,” (Sancerre, Pouilly_fumé, white Bordeaux, etc), this is another delicious choice.
Keller Grüner Silvaner 2007 in New Jersey
Keller Grüner Silvaner 2007 in Wilmington
Keller Grüner Silvaner 2007 in New York