Trumpeter With White Wine Recipes

TRUMPETER WITH WHITE WINE

Steps:

• **Just before fish is cooked.
• **Divide mash between 4 plates.
• **Place four equal portions of spinach on top of mash.
• Heat olive oil in frying pan.
• Season fish fillets and dust lightly in flour.
• When oil is hot, add fish to pan.
• Cook fish fillets for 2 minutes or until golden then turn and cook other side.
• Deglaze the pan with white wine, lemon juice and butter.
• Place in a hot oven (180C) for 3 minutes until fish is almost cooked.
• **When fish is cooked place on top of wasabi mashed potatoes and spinach. Reduce sauce by ½ then add chopped parsley in last seconds.
• Pour sauce over the fish.

BAKED SALMON WITH WHITE WINE

Steps:

• Place salmon on heavy-duty foil (large enough to wrap the salmon).
• Layer salmon with lemon and onion slices, add wine, and sprinkle with parsley, pepper, and salt.
• Seal foil tightly around salmon and bake at 350 degrees for 50 to 60 minutes until fish is flaky and tender.
• Remove from oven; open foil and arrange salmon on a platter.
• If you like, remove the skin before serving, and garnish with lemon wedges.

BRAISED CHICKEN DRUMSTICK WITH WHITE WINE

Steps:

• Sprinkle salt on the chicken drumsticks. In a large skillet, heat butter and oil at medium-high heat until butter has melted. Add chicken and cook for 10 minutes (flip often). With a pair of tongs, remove the chicken from the skillet and put it in a plate.
• In the skillet, add onions, shallots and garlic. Cook, scraping the bottom of skillet to remove the bits, for 5 minutes or until onions are tender.
• Put back the chicken in the skillet and sprinkle with thyme and 1/4 teaspoon pepper. Add white wine, chicken stock and bay leaf. Bring to boil. Reduce heat, cover and let simmer for 45 minutes or until chicken is tender (drizzle with cooking liquid from time to time). Put the chicken in a serving dish, cover and keep warm. Let reduce the cooking liquid, uncovered, for about 10 minutes or until it has the consistancy of a gravy. Add salt and pepper. Remove bay leaf.
• When ready to serve, garnish each serving with the onion gravy and sprinkle with mint, if wanted.

BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE

Steps:

• Preheat the oven to 450°F.
• Slightly overlap the sliced potatoes in a 9X13 metal pan.
• Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl.
• Pour over potatoes.
• Pour wine and 1/4 c water over the potatoes.
• Cover with aluminum foil and bake for 20 minutes.
• Uncover and bake until the potatoes are tender, about another 35 minutes.
• Place fish on top of potatoes.
• Drizzle with remaining 1/4 c oil.
• Sprinkle with salt, pepper and 2 tbsp parsley.
• Bake uncovered until fish is opaque in the center, about 18 minutes.
• Sprinkle with the remaining 2 tbsp parsley and serve.

MUSHROOM RISOTTO WITH WHITE WINE

Steps:

• Preheat oven at 450 degrees.
• Pour the wine, water and vegetable bouillon in a pan and let sit in medium to low heat.
• Sauté the onion in olive oil for about 5 minutes. Then, add the garlic, saffron, thyme, salt and pepper. Sauté for another 2-3 minutes.
• Add the rice and stir well for about 5 minutes.
• Add the warm mix of wine, water and bouillon. Stir well.
• Put the pan in the oven for about 20 minutes. If rice is still not completely cooked after 20 minutes, add more water or wine and leave in the oven for another 10-15 minutes.
• Add the parmesan cheese at the end.