Miso Beurre Blanc Sea Bass & Parmigiano Arugula Salad with The Seductress Chardonnay
Today, we're featuring two recipes that stand out for their simplicity and elegance and their ability to harmonize beautifully with a special wine selection. We're talking about the delightful Miso Beurre Blanc Sea Bass and a simple yet elegant salad of aged Parmigiano Reggiano over wild arugula, finished with a squeeze of lemon. These dishes, known for their refined flavors and textures, are a testament to the beauty of high-quality ingredients coming together in perfect balance.
To accompany these culinary creations, we suggest pairing them with the 2021 ART Series The Seductress Chardonnay. This bright and crisp Chardonnay captures the essence of the Central Coast, offering a limited-production treasure that wine enthusiasts will adore. With its symphony of fresh pear and apple blossom aromas, enriched by flavors of golden apple and Meyer lemon, this Chardonnay is not just a drink; it's an experience. Crafted from grapes nurtured by its region's ocean breezes and diverse soils, it embodies the unique terroir in each of its 500 cases. This wine is an ideal companion for gourmet dishes, promising to enhance the flavors of our featured recipes and bring out the subtle nuances in each bite.
Ingredients:
For the Sea Bass:
4 sea bass fillets (about 6 oz each)
Salt and pepper, to taste
2 tbsp olive oil
For the Miso Beurre Blanc:
1 shallot, finely chopped
1/2 cup white wine
1 tbsp white miso paste
1 tbsp lemon juice
1/4 cup heavy cream
12 tbsp (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
Salt and white pepper, to taste
Instructions:
Prepare the Sea Bass:
Preheat your oven to 400°F (200°C).
Season the sea bass fillets with salt and pepper.
In an oven-proof skillet, heat the olive oil over medium-high heat. Add the sea bass, skin-side down, and cook until the skin is crisp, about 3-4 minutes.
Flip the fillets and transfer the skillet to the oven. Roast until the fish is cooked through, about 5-7 minutes depending on thickness. Remove from oven and set aside.
Make the Miso Beurre Blanc:
In a saucepan over medium heat, combine the shallot, white wine, and lemon juice. Bring to a simmer and reduce by half.
Whisk in the miso paste until fully integrated, then add the heavy cream and bring to a simmer.
Reduce the heat to low and gradually whisk in the chilled butter, a few pieces at a time, until the sauce is thick and creamy. Season with salt and white pepper to taste. Strain the sauce for a smoother texture if desired.
Serve:
Place each sea bass fillet on a plate and spoon the miso beurre blanc over the top. Serve immediately.
Simple Yet Elegant Salad with Aged Parmigiano Reggiano and Wild Arugula
Ingredients:
4 cups wild arugula, washed and dried
2 oz aged Parmigiano Reggiano, shaved
1 lemon
Extra virgin olive oil
Salt and freshly ground black pepper, to taste
Instructions:
Assemble the Salad:
In a large bowl, toss the wild arugula with a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice, salt, and pepper to taste.
Serve:
Arrange the arugula on plates and top with shaved Parmigiano Reggiano.
Optionally, add a few more drops of lemon juice and a drizzle of olive oil over the top before serving.
These recipes balance delicate flavors and textures, making a truly elegant meal, especially paired with our incredible 2021 Seductress Chardonnay. Enjoy your cooking!
