Susanna Griffith, honor graduate of the Culinary Institute of America offers a wine and food pairing menu to enhance a memorable occasion with friends and family.

ALASKAN STEELHEAD TROUT WITH A CITRUS POMMEGRANATE SAUCE

 Recently, I found a great deal on a whole filet of wild caught Alaskan Steelhead.  The Steelhead is an ocean traveling variety of Rainbow Trout and is in the Salmon family. The flesh can range from white to rose, and tends to be a bit milder than Salmon.  Even better, the fishmonger had removed all the pin bones! What to do, but forage in the kitchen for sauce ingredients, vegetables and starch sides.

 A few oranges and limes later, I had the makings for a great sauce, especially after I remembered I had stashed a ripe pomegranate in the refrigerator.  We planted a pomegranate tree a couple of years ago, and even though forcing it into a tree shape over a shrub can be a rather prickly business, the fruit we have harvested has more than paid for the moderate cost of the tree.  It has been one of our happy successes in urban gardening, and I urge anyone with a bit of room to plant one in their yard.  Have you ever noticed how tart pomegranate juice is from the store?  Well, they just aren’t waiting for the fruit to sufficiently ripen.  Leave the fruit on your tree as long as possible (or until the battle with the birds gets silly), or if purchased, leave out at room temperature until the skin thins and you can feel the seeds through the skin.  Once it is nice and bumpy, you can store in the refrigerator for a bit.  I juiced a bunch of them and made great cocktails (tequila, St. Germain liqueur, pomegranate juice, and a splash of sparkling water), and also had it for a vitamin intense non-alcoholic drink. 

 We tried several wines with this tasty dish and settled on the following choices:

Cave de Lugny Crèmant de Bourgogne Brut Rosé, Burgundy, NV

An elegant sparkler blended from Chardonnay, Pinot Noir, and Gamay.  Pale golden salmon in color
with golden highlights, a lovely fine perlage, and enticing aromas and flavors of wild strawberries with hints of white peach, vanilla, and toasted brioche.  We loved how this inexpensive sparkling wine cleansed the palate and complemented the bright citrus and pomegranate, yet rounded and enriched the fish flavors of our entrée.

Amici Sauvignon Blanc, Napa Valley, 2007

A highly aromatic Sauvignon Blanc due to the use of the Musqué clone.
Bright and lively with a pithy prickle redolent with tangerine, guava, and Honeydew melon. Another palate cleanser echoing and enhancing the flavors of the Steelhead.
 
Domaine de la Taille aux Loups “Clos de Venise” Vouvray, 2006

This 100% Chenin Blanc is a knockout!  One of my all time favorite whites, this gorgeous mineral
driven dry wine is loaded with quince, grapefruit zest, blood orange, and creamy coconut, touched with
fresh ginger, cinnamon, and clove.  Lively acidity.  Serve at 50°- 55°F to allow the fruit driven wine to shine.
The medium-full body texture of the wine plays with the succulence of the Steelhead, complementing the fish’s inherent sweet flesh while the aromas and flavors blend into the sauce, creating a synergy between the two. 

Sautéed Steelhead Trout with An Orange-Pomegranate Sauce
 

I served this main course with sautéed zucchini with scallions and roasted potatoes.  Serves 4.

Ingredients:

1.5 pounds Steelhead, Artic Char, or Salmon filet, skin left on
Sea salt and freshly ground pepper to taste
1-tablespoon olive oil
1-tablespoon unsalted butter

2-tablespoons unsalted butter
1-tablespoon orange zest
1-teaspoon packed dark brown sugar
1 shallot, minced
2 jalapeños, membranes and seeds removed, minced
1-cup fresh orange juice
¼-cup fresh lime juice
Sea salt and pepper to taste
¼-cup minced Italian parsley (or ¼ cup julienned Basil if it is in season!)
½-cup pomegranate seeds

1. Cut the filet into 4 equal portions; remove any pin bones with needle nose pliers, and season flesh with the salt and pepper.
2. Heat a skillet large enough to accommodate all the salmon over medium-high heat.  Add the oil and butter.  When the foam subsides, add the filets, skin side down.  Cook for about 3 or 4 minutes, then turn, cooking for another 3 to 4 minutes or until the filet is just opaque.  Remove from the pan, and cover with foil to keep warm.
3. Pour off oil from skillet and carefully wipe out skillet with a paper towel.  In the same skillet, melt one tablespoon of the butter.  Add the orange zest, brown sugar, minced shallots and jalapeños.  Season with some of the salt, and sauté until the shallots are translucent.  Add the orange and lime juices and reduce in half.  Swirl in the remaining tablespoon of butter and season to taste with salt and pepper. 
4. Plate fish, top with sauce and garnish with the parsley (or basil) and pomegranate seeds.