Fernz Pairing Recipes

Seared Tuna, Micro Herbs, Caramelized Blood Orange &
Ginger Vinaigrette

6-ounce tuna fillet
1/3-cup blood orange juice (reduce by half)
1 blood orange (segments removed)
½ tsp ginger, finely grated
¼ tsp crushed garlic
1 tsp light olive oil
1 tsp sherry vinegar
2 tsp light soy sauce
Salt and pepper to taste

Baby Cress
Coriander fresh shallots

For Vinaigrette
Combine all ingredients — except the blood orange segments and tuna — and mix well.

• Season tuna with salt and pepper
• Heat olive oil in a non-stick skillet over high heat until hot. Place fillet in the pan and sear for about 1 minute per side, or until desired doneness is reached
• Remove from pan and let cool; slice fillet into 6 slices and fan on a plate
• Drizzle vinaigrette over tuna slices
• Garnish with chives, baby cress and coriander fried shallots

Wine Pairing
Enjoy with Fernz Sauvignon Blanc.

Freshly Shucked Oysters on the Half Shell with Rock Sugar

2/3-pound coriander root and stem
8 ounces long red chili, seeded and chopped
2.4 ounces garlic
1-quart water
1-cup rock sugar syrup, dissolved in water
2/3-cup rice wine vinegar
Salt and white pepper
2 tomatoes, deseeded and finely diced
Fresh lime juice

• Blend chili, coriander root and garlic until smooth
• Add water, sugar, rice wine vinegar and cook on low for 45 minutes
• Add salt and pepper to taste
• Add chopped coriander leaf, diced tomatoes and fresh lime juice
• Shuck oysters and spoon dressing over, garnish with coriander leaf

Wine Pairing
Enjoy with Fernz Sauvignon Blanc.

Steamed Mussels with Sauvignon Blanc, Garlic & Basil

Portion Size
6 medium mussels per portion

Portion Ingredients
Vegetable oil
1.5 ounces shallots
1/3 oucnes garlic, thinly sliced
1/3 ounces long red chilli
Pinch of salt and pepper
Lemon wedge

Other Ingredients
½ cup Fernz Sauvignon Blanc
½ cup retained mussel juice or fish stock
2 ounces butter
2-3 fresh basil leaves

• Open mussels in a little white wine
• Strain and reserve mussel juice
• Sweat shallot, garlic, chilli, salt and pepper
• Add wine and reduce
• Add mussel juice or fish stock and reduce
• Remove from heat and whisk in butter
• Add pre-opened mussels and heat
• Add chopped basil
• Garnish with fresh basil and lemon wedge

Wine Pairing
Enjoy with Fernz Sauvignon Blanc.

Spicy Mussel Chowder

3 large brown onions, diced
1 bunch celery, diced
4 large potatoes, diced
1 lb butter
8 tbsp green curry paste
1-ounce salt
0.5-ounce black pepper
1 lb flour
3 cups white wine
4 quarts fish stock
4 lbs roughly chopped mussel meat (beard and tongue removed)
Zest from 4 lemons
2 cups fine herbs — dill, parsley, chervil

• Sweat diced vegetables in butter
• Add curry paste, salt and pepper
• Add flour and cook out
• Add wine and cook out
• Add fish stock
• Simmer until potato is al dente (just cooked)
• Add more stock if needed
• Add mussels, lemon zest and herbs
• Finish with cream, garnish with a few opened mussels in half shell and fresh herbs

Wine Pairing
Enjoy with Fernz Sauvignon Blanc.