Tonight’s dinner was filet of Coho Salmon, a good belly section, pan-grilled in a bit of Meyer Lemon Olive Oil, seasoned with onion powder, onion pepper, and lemon pepper, on the flesh side, cooked first for three minutes; then turned and cooked on the skin side seasoned with onion pepper and lemon pepper. I sprinkled chervil on the flesh side after the turn. After four minutes on the skin side (to crisp the skin), I removed the filets to warmed plates, and de-glazed the pan with vermouth to a thick syrup.
I boiled the broccoli & cauliflower in water, fish sauce, onion powder, and granulated garlic. When done, they were finished with butter, freshly ground Tellicherry black pepper, and coarse sea salt. All was plated together with the reduced pan dripping poured over the salmon. Carollee had lemon slices and tartare sauce with hers.
The meal was enjoyed with a 1999 Joseph Voillot Volnay 1er Cru ‘Les Caillerets’ - cork barely colored up about an eighth; dark ruby in color; bright, spicy, mostly red fruit in nose and flavors; rich mid=palate with lots of fruit and good acidity; and a long spicy, fruity finish. It was nearly perfect with the rich, fattier than the usual Coho, salmon. For many years my favorite wine with rich salmon has been Volnay, this continued to confirm that.
Then for dessert we had Bleu d’Auvergne, Affinois Goat Brie, and Old Chatham Hudson Valley Sheep’s Milk Camembert with a lovely rich, and not very sweet 1998 Chateau Raymond-Lafon Sauternes ‘Famille Meslier’. The sauternes was very good with the three very different cheeses. It was a great finish to a good dinner.