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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Rocca 2009 Cabernet Sauvignon PLUS! selection Grigsby Vineyard
Rocca2009 Cabernet Sauvignon
PLUS! selection Grigsby Vineyard
94 - Wine Reviews Online

$72.00

Last Call
Diamond
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Barking Dog 2008 Merlot Brut
Barking Dog2008 Merlot
Brut
90 - Beverage Testing Insti

$20.00

Last Call
Gold
Mendel 2013 Semillon Argentina
Mendel2013 Semillon
Argentina
91 - Robert Parker

$21.00

Last Call
International
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Seared Chilean Seabass with Shiitake Mushrooms and Leeks

DuNah


Ingredients

4 Tbs. butter
1/2 cup leeks, sliced to 1/8 inch
1 cup shiitake mushrooms, sliced
1/4 cup tomato concasse
2 Tbs. basil chiffonade
1 cup dry white wine
1-2 Tbs. vegetable oil
Salt and pepper
2 cups curry flour
4 cups spinach, cleaned and loosely packed
3 (6-oz.) portions of seabass, skin on


Instructions

Preheat oven to 500 degrees. Melt 1 Tbs. butter in a medium sauté pan and add the leeks, sautéing over med-high heat until they begin to wilt. Add 1 Tbs. butter and, when melted, add the shiitakes and let them begin to wilt also. Add tomato concasse and basil, tossing to mix well, then pour in the white wine and let reduce by 1/4, keeping the pan over med-high heat. While the sauce is reducing, heat a large sauté pan over high heat until just short of smoking. Season the fish with a little salt and pepper and dredge in curry flour, patting off any excess. Put the oil in the hot pan, swirling to cover the entire bottom, and place the fish fillets in the pan, flesh side down. Sear the fish for under 1 minute until it starts to color. Gently turn the fish to the skin side down and place the pan in the oven to finish cooking. This step will take 6 to 8 min., depending on the thickness of the fillet. The fish will begin to open and the flesh will be opaque. While the fish is cooking, enrich the sauce by adding 3 to 4 Tbs. butter, stirring and swirling the pan until the butter is incorporated into the sauce. Pull the sauce from the heat, holding it in a warm place until the fish is out of the oven. When the fish is finished cooking, remove from the oven and let rest for 2 to 3 min. in the pan. Bring the sauce to a low simmer over med. heat, add the spinach, and let the spinach wilt. Add 1 more Tbs. of butter, easily stirring it into the sauce. Reheat your fish to hot, if necessary. Plate the fish, surrounding it with the spinach and shiitake sauce.



    Suggested Pairings

  1. Dutton Goldfield
    2012 Pinot Noir
    Dutton Goldfield
    PLUS! selection Dutton Ranch
    Sonoma

    $65.00

    $72.00
    94 - Wine Enthusiast
    id: 2567
    Diamond
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