Fernz Pairing Recipes

Tea Smoked Salmon with Corella Pear, Sesame Salad and Blackened Chili Dressing

Tea Mixture

Jasmine tea leaves
Brown Sugar
Uncooked Jasmine rice

• Mix equal amounts of ingredients listed above together.

Smoked Salmon

2 boneless salmon fillets
Tea mixture

• Season salmon fillets with tea mixture
• Smoke salmon on low for 25–30 minutes, or until fillets are still pink in the middle
• Rest and break salmon into large chunks

Blackened Chili Dressing

6 dried long red chilies, deseeded and fried until fragrant
1 medium brown onion, finely diced
3 fl. ounces hot peanut oil
1 tsp. mustard powder
6.5 fl. ounces palm sugar syrup
½ cup rice wine vinegar
3 tbsp. light soy sauce
2/3 tbsp. sesame oil
Pinch of salt and black pepper
Lime juice

• Fry dried chilies in hot oil (about 6 seconds)
• In a mortar and pestle, add onion, salt and pepper. Pour over hot oil — this should sizzle and will soften the taste of the raw onion
• Add fried chili and pound ingredients together
• Add palm sugar and mix
• Add rice wine vinegar
• Add light soy sauce and sesame oil
• Adjust seasoning with lime juice

Tea Smoked Salmon Salad
Combine a balanced mixture of the following ingredients:
Spring onions
Long red chilies
Corella or firm green pair
Lebanese cucumber
Bean sprouts (picked)
Cherry tomatoes (halved)
Toasted sesame seeds

• Mix salmon through salad mix, add dressing and serve.

Wine Pairing
Enjoy with Fernz Chardonnay.

Roasted Pancetta-Wrapped Blue-Eye Cod, Cauliflower Puree and Sugar Snaps

Cauliflower Puree

1 cauliflower head
1 brown onions
2 garlic cloves
3 tbsp. olive oil
1.5 ounce butter
10g salt
3 cups water
1/3 cups cream

• Cut califlower into small pieces
• Finely dice onion and garlic
• Melt butter and olive oil together in saucepan
• Toss through cauliflower
• Add water
• Cook until tender
• Strain and reserve excess liquid
• Puree until smooth, adding cream
• Return to saucepan, heat and gently simmer until thick


1 large baking potato

• Cut potato into 1″ thick circles
• Cover with oil
• Bring to a gentle heat and cook until tender (approximately 25 minutes)

Blue-Eye Cod Prep
4 (100g) pieces blue-eye cod fillet (or any frim white-fleshed fish)
½ lb pancetta, slinced into very thin slices

• Wrap 2 or so slices of pancetta around each piece of fish, making sure to cover end to end
• Place fillets in a very hot skillet lined with olive oil
• Cook for about 2 minutes on each side, making sure all sides are browned
• Carefully remove fillets from pan and transfer to a dish
• Let fish rest for about five minutes before serving

Sugar Snaps
1 lb sugar snap peas

• Blanch in salted water

Arrange completed dish as it appears in photo.
Note: Asparagus tips and peas were used as substitute in photo, but sugar snaps are preferred.

Wine Pairing
Enjoy with Fernz Chardonnay.

Double Baked Blue Cheese Soufflé with Arugula, Pear and
Walnut Salad

Baked Blue Cheese Soufflé

6 ounces butter
4 ounces plain flour
3 cups milk
9 ounces sharp blue cheese
1/3 ounces grated parmesan cheese
10 egg whites
6 egg yolks
Salt and pepper to taste

• Melt butter
• Add flour and cook until blonde in color
• Whisk milk and simmer
• Add salt and pepper
• Add cheese and melt
• Turn heat off and let cool for 3 minutes
• Transfer mix into bowl and whisk in yolks
• Whip egg whites for about 2-3 minutes until it reaches ribbon stage (thin in color and extremely thick)
• Fold in egg whites
• Grease and fill ramekins about ¾ of the way full
• Place ramekins in water bath (a pan of water in oven with enough hot water to reach halfway up the pan) and bake 200 degrees for approximately 20 minutes
• Allow to cool and turn out into serving dishes

Arugula Pear and Walnut Salad

3 tbsp. olive oil
1 tbsp. lemon juice
salt and pepper to taste

4 cups arugula
1 firm pear, skin on sliced thinly
120 g walnuts, roughly chopped

• Lay arugula leaves on a flat platter, then arrange thinly sliced pear and tossed walnuts over the top
•Spoon over the dressing and serve

Wine Pairing
Enjoy with Fernz Chardonnay.

Pan-fried Snapper Fillet and Hand Cut Fries with Capers, Parsley and Lemon Salsa

Caper, Parsley and Lemon Salsa

7 ounces capers (drained)
1 anchovy fillet
1 tsp. Dijon mustard
30g Italian flat leaf parsley
1 garlic clove, crushed
2g ground black pepper
6g sea salt
6 fl. ounces olive oil
1.5 tbsp. lemon juice

• Lightly bend all ingredients together

Hand Cut Fries

3 large baking potatoes, peeled and cut into ½-inch thick sticks (about 2 pounds)

• In a large bowl, rinse the potatoes and pat thoroughly dry
• Fry potatoes until golden and crisp

Pan-fried Snapper Fillet

4 red snapper fillets, with skin (1 ½ pounds total)
Lemon wedge

• Pan fry fillet, skin-side down
• Turn over and finish in oven
• Allow to rest
• Arrange complete dish as it appears in photo
• Garnish with lemon wedge

Wine Pairing
Enjoy with Fernz Chardonnay.