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Wine 16

Wine for Salmon With Anchovy-Garlic Butter??

AreBe | Apr 8, 201509:40 AM

I've never cooked with anchovy butter before. When I searched this wine board for "anchovy" I see that it has come up several times, most often with beef. Today my grocery store tells me that they have salmon on sale and I also receive an email from NYTimes with this recipe for Salmon With Anchovy-Garlic Butter.
http://cooking.nytimes.com/recipes/10...
Ingredients are:
3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
½ teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
½ lemon
Fresh chopped parsley, for serving
The short version of the prep is to brown the skin side of the salmon fillets in half of the anchovy-garlic-butter, finish in oven, melt remainder of compound butter in hot skillet and pour pan juices over fillets along with lemon juice. Mmmm fatty salmon, cooked anchovy-garlic-capers, plus raw anchovy-garlic and lemon.

To quote Sam Elliott, "It's what's for dinner!" But WHAT WINE?

If I just grabbed something I already own I'd pull out both a red and a white Côtés du Rhône. Serendipitously, my local Total Wine just sent me a coupon for 15% off six bottles, so much of the world is now available at a discount. Under US$25 please.

Here's a pertinent thread from a few years back. I miss the comments from Collioure and Bill Hunt on this board.
http://chowhound.chow.com/topics/8791...

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