More often than not, when I cook fish at home, it’s in the oven in a packet, which means a super quick clean-up and no lingering fish odors. For something a little different, I decided to pan fry it in butter, paired with puy lentils, another recipe from Epicurious.
The herb butter, with tarragon and chives, added a creamy richness to the dish, while the mustard and lemon juice gives it a bit of zing. Good flavours that go well together. The pan frying really gives a nice colour to the salmon and wasn’t as smelly as I feared!
Two South Eastern Australia wines were on the menu this week, Wickham Hill Chardonnay 2012 (£6.99 at Waitrose) and McWilliam’s Silverwood Pinot Noir 2012 (£8.99 at Waitrose). For the Chardonnay, I was looking for one with a buttery finish, and the Wickham Hill fit the bill. I liked a pinot noir with this dish as well, but the McWilliam’s was a little too light and something with a bit more weight and earthiness would be a better match. The challenge there is finding one under £10.