When you are a small premium producer, like Hilton Vineyards, allowing your clients to enjoy your wines with perfect food pairings is key. This recipe was sent to us by proprietor Richard Hilton as his favourite match for the ‘Emperor Probus Reserve’ Viognier.
We love: This is a super-healthy dish that’s a real treat for either lunch or dinner. You can easily cut the carbs, too, by substituting the potatoes for sweet-potatoes. Plus, you just don’t get a better match than the winemakers own recipe!
The use of en papillote to cook the potatoes and mushrooms is also fun, easy and bound to impress.
Alternative pairing: Whilst designed to work with the stunning ‘Emperor Probus Reserve’ this dish will pair nicely with most white wines, especially viogniers. Why not try the Elgin Vintners Viognier as an alternative?
Hilton Vineyards ‘Emperor Probus Reserve’ Viognier
Grilled Kingklip with grilled plums
mushroom and potato papillotes
Fresh Kingklip fillets x 4
4 plums, pitted and halved
450 Grams potatoes, peeled
225 Grams oyster mushrooms, thick-sliced length ways
25ml Soy sauce
25ml Balsamic vinegar
45ml Extra-virgin olive oil
2tsp chopped fresh rosemary
Salt and ground black pepper
Preheat oven to 250 C.
Bring water to a boil in a saucepan with a little salt.
Add potatoes and cook until soft (+/- 8 minutes), allow to cool and cut length ways.
For the papillotes:
Make four sheets of cooking foil, 50cm x 35cm each.
Mix the soy sauce and vinegar with 15ml of olive oil together in a small bowl or cup.
Place equal amounts of your potatoes and the mushrooms across half of each of the four sheets, then drizzle the soy/vinegar/oil mixture over all four sheets. Sprinkle a little salt and pepper over them too.
Fold the remaining halves of the foil over the mixture and fold the edges to seal.
Place the papillotes parcels onto baking trays and place in the oven for 15 minutes until the sizzle.
For the Kingklip & Plums:
Evenly pour approx. 22.5ml olive oil over the fillets, then add the rosemary and some salt and pepper to season.
Pour the remaining olive oil over the plums.
Grill the fillets on high heat for 3 to 4 minutes per side until nicely charred.
Then grill the plums, cut side down, until lightly charred. Approx. 2 to 3 minutes.
Place one papillote on each plate and open carefully (steam) and pour the mixture onto the plate.
Add the Kingklip and plums to each and garnish with watercress.
The ‘Emperor Probus Reserve’ Viognier from Hilton Vineyards can be purchased here. Or why not chat to a Private Wine Merchant™? You can also Live Chat with us at any time during business hours, just look for the green chat icon in the bottom right of your screen.