CHEF ROBERT MANCUSO
MONTEREY BAY SALMON
W/ RATATOUILLE
Preparation time: 30 minutes
Serves: 6 portions
INGREDIENTS
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Salmon, baked, broiled, poached, or grilled
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6 tbsp Olive Oil
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2 medium Onions, cut into 1/2 inch dice
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6 Garlic Cloves, chopped
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6 Basil Leaves, chopped
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1 tbsp fresh Thyme, chopped
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2 Sweet Peppers, cut into 1/2 inch dice
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3 medium Summer Squash, cut into 1/2 inch dice
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3 medium Tomatoes, cut into 1/2 inch dice
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1 tbsp Red Wine Vinegar
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Salt and Pepper to taste
METHOD
1. Heat 4 tablespoons of olive oil in a heavy bottomed pot, non-stick preferred. Add the eggplant to the pan, and cook over medium heat, stirring frequently until golden. Add a bit more oil if the eggplant absorbs the initial amount or sticks to the bottom of the pan. Remove the eggplant when done and set aside.
2. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook until soft and translucent. Add the garlic; cook for 2-3 minutes, then stir in peppers.
3. Cook for a few more minutes, then stir in squash. Cook for a few more minutes, then stir in tomatoes; cook for 10 minutes longer. Stir in the cooked eggplant and simmer for 5-7 minutes, until all veggies are soft. Stir in the fresh herbs, vinegar, and adjust the seasoning with salt and pepper.
4. Pair this dish with Monterey Bay salmon prepared the way you will enjoy it -- baked, broiled, grilled, or poached!
WINE PAIRING:
California Chardonnay
Wine should see partial malo lactic fermentation and receive a portion of new oak in the maturation process to compliment the rich flavor of the wild salmon and acidic but creamy nature of the ratatouille.
Characteristics
Fruit: yellow and green apple, baked apple, star fruit, vanilla, butter
Oak: buttered popcorn, butterscotch, lemon curd, nutmeg, graham cracker
Acidity: medium-plus, to high acidity
Oaked Chardonnays are rich, full-bodied, and often have additional oak-aged flavors of vanilla, baking spices, or butter. Flavors range from tropical in warm climate regions to leaner, green apple and citrus in cooler climates.
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