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Servings:
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4
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Author Notes:
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This recipe was given to me by Chef Patrick Finney , formerly of the Napa Valley Wine Train. It's amazing what Patrick can accomplish in the tiny train kitchen.
Click here for more information on the Napa Valley, the Wine Train, and more great Napa Valley restaurant recipes.
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Ingredients:
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1/4 cup Chardonnay
olive oil
1 tablespoon chopped shallot
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
4 fillets of sturgeon, halibut or sea bass (4 ounces each)
1 medium fennel bulb, thinly sliced
salt and pepper to taste
cherry tomatoes for garnish
dill sprigs for garnish
1 cup mustard saffron sauce
(click this link for recipe)
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Instructions:
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In a shallow dish, mix Chardonnay, 1/4 cup olive oil, shallot, basil and thyme. Add fish in a single layer and invert to coat all sides. Cover and refrigerate overnight.
Prepare Mustard Saffron sauce.
In a non-stick skillet over medium low heat, sauté fish 3-5 minutes per side until opaque throughout. Season with salt and pepper. Remove from skillet and keep warm. In the same skillet over medium heat add a small amount of oil. Add the fennel and toss until just heated through. Season with salt and pepper. Mound fennel in the centers of 4 serving plates. Top with fish. On each plate, drizzle Mustard Saffron sauce in a circle around fennel and fish. Garnish plate with cherry tomatoes and fresh dill sprigs
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