/ck/ - Food & Cooking

>>14784729
Or should I serve the prosecco as an aperitif of some sort coupled with a lighter snack and then have the salmon as a main dish?

>>14784729
Salmon fillet, i got a tear in my eye right now. Oven baked with some dill, chive, lemon?

>>14784729
i feel like wine pairing is a little overrated, are they into that stuff? if theyre not i think theyll just be grateful you made a high quality dinner for them

Some smoked salmon for a starter would be nice although I have no clue if you are able to smoke it
>>14784915
has a good idea and it would go well with prosecco, you could also make bucks fizz for one or more of the courses if you wanted to change the drink up a bit

Honey miso glazed salmon. salt & EVOO asparagus. Buttered mash potatos. Really simple to make.

>>14784729
Maybe an herbed wild and white rice mix, and asparagus with drizzle of hollandaise sauce. Sounds good to me

>>14784738
Fried chicken and prosecco. Otherwise, I'd get something completely different for an appetizer and pair it with prosecco.

>>14784729
>Back story:
No one cares

>>14784729
Wrap salmon in prosciutto and put it in oven. Hevenly!

>>14784915
the lemon does nothing here

>>14784729
either smoke it or pan fry it, serve with hollandaise sauce, grilled asparagus and puree

>>14784729
Prosecco is very light... and salmon isn't the heaviest. I'd probably wrap the salmon in a paste made from cremini or portobellos with some white wine, shallot and parsley, and wrap that with thinly sliced, soaked potato - fry to crisp to add some texture and gravitas to that salmon. On the side, probably an arugula and chicory salad with a spicy strawberry or pear vinaigrette. Dessert should pivot around the fruit in the vinaigrette, something reasonably simple with a twist, like strawberries and vanilla icecream with a basil-balsamic drizzle, or (wine) poached pears on a bruléed brie custard.

>>14786367
>>14786401
Hollandaise or bearnaise would be great... not sure why I didn't think of it.

>>14786402
or a Mousseline

>>14786434
beurre blanc is also great with fish

>>14786494
I think I'd want something heavier with some seriously crispy salmon, but if you were keeping the fish mild and letting the prosecco star, then yeah.

>>14784960
this.

>>14786525
not this.

Prosecco is not a 'wine drinker's wine'. It's just a standard white wine drink. let the salmon and asparagus overpower it.

long ago, I once got this gorgeous girl's number in college and invited her over for me to cook /wine & dine her. She winked at me and told me to remember that she liked white moscato. I went to the wine store and asked for their best, asked what to cook to pair with it, etc etc. She was just a party girl who looked good enough to go to clubs and pull down older guys with jobs.

I later worked at a semi-fine dining restaurant that lower middle class people thought of as a really high-class place to take dates. The number one drink for basic white girls who had no idea what they enjoy was moscato (it's always white). They chose it because it's sweet and it gets you drunk and it's classier to the uninitiated than ordering an appeltini or something dumb.

Prosecco is a somewhat grown-up and less embarrassing version of this. I mostly saw early-thirties women drinking this, who were a little past their prime, maybe a touch jaded, and more honest with themselves. Moscato is "I don't know what I like but I know I'm fancy and have good taste in wine." Prosecco is "I don't like stuff that tastes like straight sugar anymore, and I like something that looks classier than an appeltini, but I don't know anything about wine and I honestly don't give a fuck."

Worrying about pairing a dish to the prosecco will be a mistake, because it's not an impressive wine or anything. You'll lose flavor in the dish trying to keep it 'light' and the attempt at pairing will either be lost on them or they'll think "hey they tried, too bad it ruined the fucking dish"

>>14787534
> I went to the wine store and asked for their best
How much was it?
99% of people can't tell anyway

>>14787534
Prosecco's grown up? Every 15 year old with a fake ID around here knows it's basically what Bambino's trying to be... if they're not already wobbled on the Revs, but they wouldn't know muscat/moscato or gewurtztraminer from merlot.

>>14787548
I don't remember, it was 7 or 8 years ago now. They clocked me pretty quick and were kind enough to gently guide me to a bottle that was priced reasonably. Funny thing was I had forgotten she wanted moscato and so I asked for a good white and we discussed wine and wound up with a sauvingnon blanc, which she hated because it's not literal bottled candy. lol what a dipshit I was.

>>14787595
I mean, that's just going off my experience of it. I wouldn't say it's 'grown up' at all, out of the 'basic girl drinks' it was the one chosen by the basic girls I perceived as the most mature. I.E. not lying to themselves or anyone else about the (lack of) sophistication of their tastes. One was a regular at the bar, she was actually a total fuckin' bro. Basic but not stupid. As if she looked at the 'live laugh love' poster on her wall one day, recognized how inane it is in the face of the world we live in, and said to herself, "this is really stupid, but you know what? It's all I need."

anyway, the point was to convince OP not to agonize over a pairing and just worry about making a meal that stands well on its own.

>>14786363
It looks pretty

>>14787534
You also don't want the prosecco to fade to a white claw on the aftertaste of the meal. You couldn't treat this like a muscadet, where you can throw nearly raw fatty tuna, bitter greens, and potatoes with more allium and dairy than starch at it and it'll just slick the grease right off your tongue for the next bite. I'm not saying the meal has to be too careful - even subtlety might be a little too subtle - but excessive fat, spice or acidity will squeeze any fruit right out of the prosecco, and you'll be left with mildly sweet fizzy water that vaguely brings a memory of a grape to mind.

The mild fish - beurre blanc thing was more devil's advocate than anything. It would be doable, but the side would have to be incredibly textured and flavourful - crunchy without being oily, sweet, sour and spicy without completely drowning out everything else. Something has to bring a party to the meal, and it wouldn't be the wine, fish or sauce at that point.

Texture on the fish, a sauce with a bit of hold and sourness to it (if any sauce at all), and a side or sides that help the wine clear the protein while tending somewhat toward sweetness or fruitiness with the veg/salad - carrots, honeyed parsnips, sweeter varieties of pea, maybe even apple of a more sour variety.