Pacific Perch w/heirloom tomato jalapeno dill relish, and Clos Saron Carte Blanche
Sunday dinner is our prime time for a nice meal with a nice wine to match. Today, I used a recipe from Cooking Light’s “Way to Cook” cookbook. The recipe was for Halibut with Persimmon Tomato and Dill Relish. Ever heard of a persimmon tomato? Me neither. I went to Linden Hills Coop to get the freshest ingredients; no persimmon tomatoes. I love heirloom tomatoes, so I figured they would be fine. Also, no halibut today, so I picked pacific perch.
Fresh ingredients look so nice, here are the salsa ingredients beforehand.
And here is the finished salsa.
I had leftover heirloom tomatoes, so I sliced those as a side dish.
With so many fresh, organic ingredients, I went with the most natural wine I have. This is a new winery for me. I ordered 4 bottles from Clos Saron this spring to give them a try. I had read good things about this winery. They are a small operation. They farm sustainably, and the winemaking is non-interventional taken to the limit. Traditional, little or no manipulation in the winemaking. They dose their wines with little or no sulfites. The whites have just a touch, but much less than most.
Carte Blanche is a blend of several grapes including albarino and chardonnay. No new oak, and not so high alcohol. This wine was really enjoyable and matched the meal perfectly. We had a great time at dinner, enjoying the food and conversation with our daughter, Casey. Great end to our weekend.