Beringer

by Julie Fadda

February 11, 2008
in Monthly

Beringer

Chenin Blanc

Pancetta- Wrapped Monkfish with Grain Mustard Sauce

Beringer
Winemaker Laurie Hook

In 1875, German immigrant brothers Jacob and Frederick Beringer purchased a 215-acre piece of Napa property—and thus was born the oldest continuously operating winery in the Napa Valley. Theirs was the first winery to offer public tours (in 1934, with tastings becoming available in 1956), and the entire property was designated a Historic District on the National Register of Historic Places in 2001. Today, Ed Sbragia is winemaster (he joined Beringer in 1976) and Laurie Hook is winemaker. In 2005, they created a Chenin Blanc of outstanding quality and value. Its palate-pleasing array of melon, pear, ginger and honey balances out with a smooth mouthfeel and clean finish. Paired here with this monkfish recipe from Beringer’s executive chef David Frakes, it’s an excellent match for the warm weather to come.

Pancetta-Wrapped Monkfish with Grain Mustard Sauce

1/2 pound pancetta, cut into 16 to 20 very thin slices
4 6-ounce monkfish fillets, trimmed (use halibut, sea bass or cod if monkfish isn’t available)
Olive oil
1 cup clam juice
3/4 cup white wine
1/2 cup white wine vinegar
2 tablespoons minced shallots

1 bay leaf
1/4 cup cream
1 1/2 cups unsalted butter, cut into small pieces
1 1/2 to 2 tablespoons whole grain mustard
Salt and lemon juice to taste

For sauce:
In a medium-sized, non-reactive pan, combine clam juice, white wine, vinegar, shallots and bay leaf. Place over high heat and reduce to 1/4 cup of liquid (about 15 to 20 minutes). Add cream and return to a boil. Continue to boil for about two minutes. Remove from heat and slowly whisk in butter. Strain through a fine-meshed strainer into a small bowl. Whisk in mustard and season with salt and/or lemon juice if desired. If not using right away, keep the sauce warm in a double boiler until needed, adding a little hot water if the consistency becomes too thick.

For monkfish:
Preheat oven to 350 degrees. Wrap two or so slices of pancetta around each piece of monkfish. Cover end to end. Place fillets in a very hot skillet lined with olive oil. Cook for about two minutes on each side, making sure all sides are browned. Carefully remove fillets from pan and transfer to an oven-proof dish. Place in oven for about five minutes to cook through. Remove from oven and let fish rest for another five minutes before serving.

To serve, place a filet in the center of each plate and drizzle with mustard sauce. Garnish with a light salad or seasonal vegetable if desired.

Serves 4