Grilled sanddabs with braisedmorels webhero2014 « back to recipes

Grilled Sand Dabs with Braised Morels and Cipollini Onions

Sand dabs are hailed as a Northern California culinary treasure. A member of the flounder family, they take wonderfully to both sauté and grill preparations. With acidity, butter, earthiness and grilled flavors, this recipe was created for pairing with Jordan Chardonnay.

Ingredients

  • 6 sand dabs (6-8 ounces each), cleaned and scaled (fillets of petrale sole may be substituted)

  • 1 bunch fresh thyme, marjoram or oregano

  • Jordan Extra Virgin Olive Oil 

  • 1 Tbsp grapeseed or canola oil

  • 1 pound cipollini onions, unpeeled

  • 1 shallot, minced

  • ½ cup Jordan Chardonnay

  • 1 cup water

  • 2 cups unsalted butter cut in ½” cubes

  • 1 pound fresh morels, quickly rinsed, trimmed and halved

  • 4 Tbsp fresh lemon juice

  • fleur de sel and freshly ground black pepper to season

Ingredients

  • 6 sand dabs (6-8 ounces each), cleaned and scaled (fillets of petrale sole may be substituted)

  • 1 bunch fresh thyme, marjoram or oregano

  • Jordan Extra Virgin Olive Oil 

  • 1 Tbsp grapeseed or canola oil

  • 1 pound cipollini onions, unpeeled

  • 1 shallot, minced

  • ½ cup Jordan Chardonnay

  • 1 cup water

  • 2 cups unsalted butter cut in ½” cubes

  • 1 pound fresh morels, quickly rinsed, trimmed and halved

  • 4 Tbsp fresh lemon juice

  • fleur de sel and freshly ground black pepper to season

Instructions

serves 6

With a paring knife, make a small 2” pocket along the spine of each sand dab. Slide fresh herbs into the pocket, then brush with Jordan Extra Virgin Olive Oil. Season and reserve.

Preheat oven to 350º, and preheat grill to medium-high. Place a cast iron or heavy-bottomed sauté pan over a high flame. Add canola oil and wait for it to shimmer. Add cipollini root side down and place pan in oven. Turn onions in 3 minutes, then cook for 3 more minutes until onions are just cooked through. Remove from oven and allow to cool. Peel onions, season and reserve.

Sauté minced shallots in a sauce pan until translucent. Add Chardonnay and reduce by half. Add water and bring to a simmer. While whisking, slowly add butter to form an emulsion. Season. Add morels, gently stirring over low heat for 8-10 minutes. Add reserved onions, cover pot, remove from heat and reserve warm.

Lightly oil preheated grill and cook sand dabs approximately 2 minutes per side. Spoon cipollini and morel emulsion into warm, shallow bowls. Gently place fish on top and finish with lemon juice, olive oil, fleur de sel, freshly ground pepper and herbs.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.