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Monthly Wine Spotlight - 2008 Cabernet Franc Reserve

 

Each month, we pick a featured wine and our kitchen prepares a dish to create a perfect pairing recipe! This month the Peju's Executive Chef, Emily Buller,  suggests a bottle of Peju 2008 Cabernet Franc Reserve  paired with Prosciutto wrapped Chilean Sea Bass served on top of a spring pea puree, garnished with fava beans and wilted pea shoots.
Enjoy!

 

- Peju 2008 Cabernet Franc Reserve,  Buy it Here >
- Prosciutto wrapped Chilean Sea Bass,  Download Recipe Here >


Prosciutto wrapped Chilean Sea Bass served on top of a spring pea puree,
garnished with fava beans and wilted pea shoots.
(Yield: 4 ppl)

Ingredients           Amount

•  Chilean Sea Bass
• Prosciutto, sliced thinly
• Petite spring peas, blanched
• Vegetable or chicken broth
• Pea shoots
• Fava beans, cooked & peeled
• Olive oil
• Salt and pepper

 

• 4 pieces,  6-8 oz. portions
• 4 slices
• 1 lb.
• ½ cup
• 1 pint
• ½ cup
• 2 tbsp.


Method

1.  Blanche peas, puree in food processor until smooth. Add broth. Add salt and pepper to taste.
2.  Wrap each piece of Chilean Sea Bass with 1 slice of Prosciutto. Cook in 350-degree oven for ten-fifteen minutes or
     until fish is flaky.
3.  For wilted pea shoots, sauté briefly in olive oil over high heat.

To serve:
Place cooked fish atop pea puree. Add wilted pea shoots and fava beans as garnish.


Enjoy!



View our 2010 Wine of the Month Spotlights >
View our 2011 Wine of the Month Spotlights >

View our February 2012 Wine of the Month Spotlight >
View our March 2012 Wine of the Month Spotlight >
View our April 2012 Wine of the Month Spotlight >
View our May 2012 Wine of the Month Spotlight >

View our July 2012 Wine of the Month Spotlight >


 

 

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