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Seared Halibut
with Curry-Vanilla Oil
Curry-Vanilla Oyster
Stew
Curry-Rum
Flambéed Mango Sundae
WINE NOTES
2005 JJ Vincent
Propriete Marie-Antoinette Vincent Pouilly Fuisse
This wine has a brilliant color with a green tint, and elegant,
white flower aromas that lead to round, fresh, mineral flavors on
the palate. A very clean and balanced character. Pairs well with
fish, seafood and chicken.
2006 Pascal Jolivet Sancerre
The vineyards are near the villages of Bue, Verdigny and Sainte
Gemme. The Sauvignon Blanc grapes are produced in soil with an ideal
mix of 50% limestone, 30% chalky clay and 20% flint, all of which
come through in the wine. This minerality, paired along with
abundant fruit and vegetal notes and bright, fresh acid, give the
wine a very nice complexity. The grape juice is fermented naturally,
without adding cultivated yeasts. Elegant and well-balanced. Pairs
well with a variety of dishes, from seafood to white meat to foie
gras to pretzels!
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Curry-Vanilla
Oyster Stew
Serves 4
- 2 large leeks,
1/4-inch dice, soaked, rinsed, spun dry
- 1/2 tablespoon curry
powder
- 1/2 cup dry white
wine
- 2 cups heavy cream
- 1 quart shucked
oysters
- 1 teaspoon vanilla
extract
- Kosher salt and
freshly ground black pepper to taste
- Butter to cook
- Naan, for serving
In a sauté use over medium heat, add 1 tablespoon butter and
melt. Add leeks and curry powder, season with kosher salt and
freshly ground black pepper and sauté until soft, about 3
minutes. Deglaze with wine and reduce by 75%. Add cream and
bring to a simmer. Once liquid has reduced by 25%, add oysters.
When cream comes back to a simmer, remove from heat. Stir in
vanilla extract and check flavor and season if necessary. Serve
in warm soup dishes with torn naan.
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