It is so nice, it’s almost better than April in Paris. Zephyrus is fully upon us, and he has brought with him Italian days and the singing of birds. And many a birds are flying by, dropping off 2015’s shipment of whites and rosés, how exciting! Every year it is like falling in love for the first time. The days of wine are roses are back!
On the agenda is a rosé from the Okanagan. 2015 was a very hot year, so I expect something dramatic.
Le vieux pin “Vaïla” 2015
For a light dinner, I propose a gravlax style crêpe with white sauce and sundried zucchinis, something casual, something very bistrot.
|Crêpe batter (5-6 crêpes)
– 166 mL milk
– 1 egg
– 83 g flour
– pink of salt
– teaspoon of sugar (optional)
– 15 g beurre noisette
– smoked salmon
– sundried zucchini
Ingredients are measure approximately. For the crêpe batter, a blender works very well. Blend flour, milk, egg and salt until a smooth homogeneous mixture is achieved. Melt butter over medium heat until it bubbles and it turns blond and fragrant, stop cooking then or it will burn. Pour into the crêpe batter and blend. For more colour, add a teaspoon of sugar. This should rest at least 1 hour, or even overnight. A bit of water should be added before making the crêpes to loosen up the batter, it should be like heavy cream. Cooking crêpes is easy! A non-stick pan is recommended. Brush oil on the pan, and have it quite hot. Pour in the batter from the edge of the pan, and tilt it around to distribute the batter all over in a thin layer. After a short while, the crêpe should seize up and the edges begin to curl up. Shake the pan and flip! The side now facing up is the “pretty side”, and the side that’s cooking is the “ugly side”. Continue to cook a minute or so, if the pan is getting too hot, hold it away from the fire for a bit. The first crêpe is often a failure, it sticks, or you realize the consistency is too thick, it’s OK.
Prepare some white sauce. That’s flour and butter cooked in a saucepan. Then milk is poured in with vigorous whisking. Some salt can be added, but the smoked salmon is salted. Cover and keep warm. Wash the dill and lemon. De-stem the dill and slice the lemon in wedges. The zucchini was drying in the sun since morning. It’s tastier when slightly desiccated. Cut the zucchini into bite sized pieces. Cook on a pan with a thin film of oil. I used the same pan in which I did the crêpes. Once they colour, set aside. Fold in sauce dill into the white sauce.
When stuffing a crêpe, we usually stuff it in the “ugly side”. Place some smoked salmon in, followed by some sprigs of dill, zucchinis can be stuffed in as well, why not. Roll this up. Ladle on some white sauce. Serve this with a wedge of lemon, zucchini on the side if not stuffed in. This is so delicious. I absolutely adore dill with lemons and smoked salmon, it’s like gravlax.
Here is a wine with a pink hue as beautiful as is the April sunset. The aromas are those of ripe strawberries and melon. It’s light and a little bit carbonic. I think I did prefer the previous vintages which were more austere, and it’s no longer coming in Alsace flutes.