By Sous Chef Benjamin Nadolny
Suggested Pairing: 2010 Signature Chardonnay
|I was glad to see the 2010 Chardonnay make it onto the Tower Club shipment. It is such a fabulous wine to pair with food. I refer to it as being a neutral Chardonnay when it comes to pairing with food. The California chardonnays are in my opinion too big for food and end up overpowering the foods which they are paired with. Our winemaking team outdid themselves with the versatility of the 2010 Signature Chardonnay. In this recipe you will find that the halibut flavor charges onto the palate with the black pepper, but is well balanced when followed by the Chardonnay. The smooth texture and apple flavor of the sunchokes along with the rich braise flavor of the greens turns this into a comforting entrée that is well received and complimented by the Chardonnay.
Peel the sunchokes and potatoes and store in cold water. Cut up the potatoes into 1 inch pieces and put in a sauce pot. Add the sunchokes, cover with water, a pinch of salt, and bring to a boil. Reduce to a simmer until the potatoes are knife tender. Strain the sunchoke potato mixture and transfer to a food processor. Process until smooth and then cut in the butter. This mixture can be served right away or reheated when needed.
Have fun plating the purée. Use a spoon to dollop the puree onto the plate. Then put the spoon in the middle of the dollop and drag a few inches across the plate. Put the kale beside the puree and top with the halibut. Enjoy!