| Eagle Eye Wines
Chardonnay Salmon en Pouch |
|
| Eagle Eye Wines Owners, Roxanne and Bill Wolfe |
Art, food and wine are the passions of Roxanne and Bill Wolf. Their AlphaWOLF Ranch in Napa Valley is where they grow grapes for Eagle Eye wines and olives for their world-class olive oil. Roxanne, a former real estate broker, is also a painter and designs all the wine and olive oil labels. Bill, who learned organic farming through his father, is a former chef. Together they make a variety of small-lot, high-quality yet affordable wines. Their 2005 Chardonnay is a blend of 91.5 percent Chardonnay from Oak Knoll and 8.5 percent Roussanne from Truchard Vineyard. The Wolfs used non-malolactic fermentation followed by only 26 days in new French oak to create an elegant and crisp wine. Try it out with Bill’s Salmon en Pouch recipe and you’ll be delighted.
| |
| Salmon en Pouch
|
| 2 slices bacon 1 medium red onion, thinly sliced 1/2 pound mushrooms, thinly sliced 1 medium green pepper, sliced thin 15 olives, thinly sliced 1 large sliced tomato 2 6-ounce portions salmon or halibut |
Rice paper rolls: 4 ounces dried rice stick noodles 12 8- to 9-inch rice paper sheets 1/2 cup fresh mint leaves 1/2 cup fresh basil leaves 1 cup radish or spicy sprouts 1 English cucumber, peeled, seeded and sliced into matchsticks 1/2 cup green onion tops, thinly sliced (green part of onion only) Toasted sesame seeds Black sesame seeds 12 large fresh prawns, peeled, deveined and cut in half lengthwise |
| Preparation:
To make the dipping sauce, place all ingredients in a jar with a tight-fitting lid. Shake vigorously. Refrigerate. Make dipping sauce at least 30 minutes prior to serving. Shake vigorously again prior to serving. Place in a bowl to serve. To make the rice paper rolls, place the rice sticks in a large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with hot water. Add one rice paper sheet; press sheet down in the water. Rice paper sheet will begin to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water and blot dry with a kitchen towel. Repeat with five more rice paper sheets, arranging in a single layer on a work surface. Sprinkle sesame seeds and black sesame seeds over rice paper rolls. Divide half of the mint and basil among the softened rice paper rolls, arranging in a line across the lower third of each sheet and leaving a 1-inch border on each end. Top with half the rice sticks, shaping into a compact log. Top with sprouts, cucumber, green onion and prawns. Fold bottom of each rice sheet over filling (this process is similar to rolling burritos) then fold in ends and roll into a tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice paper sheets, then top with remaining filling to form six more rolls. (Can be made six hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally in half. Arrange on a platter and serve with sauce. |
|
