Salmon fillet is broiled or grilled (ideally over a wood fire) and then sauced with a sweet-and-sour compote of shallots, red wine vinegar, honey and lardons (pieces of slab bacon, in case you’re wondering). Weather permitting, we’ll grill the salmon outdoors. We recommend garlicy mashed potatoes or oven-roasted potatoes as an accompaniment, and pairing this dish with any of our Austrian reds (yes, red wine with fish) including Zweigelt, Saint Laurent and Blaufränkisch, all from the 2015 vintage.

Prep Time: 60 minutes

Class Details: Tuition $63/person + tax covers all course materials and wine pairing.
Aprons available to borrow or purchase.

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