Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Chardonnay
Ingredients:
1 stick butter at room temperature
2 tablespoons lemon juice
2 tablespoons parsley, minced
2 tablespoons fresh chives, minced
2 tablespoons scallions, minced
1/2 teaspoon dill weed
1/2 teaspoon garlic, minced
1/4 teaspoon tarragon, chopped
3 lemons, cut in 1/4″ slices
1 1/2 to 2 lbs. red snapper fillets or tilipia fillets
1/2 cup Goosecross Chardonnay
Directions:
Combine butter, lemon juice, parsley, chives, scallions, dill weed, garlic, and tarragon in a small bowl. Whisk with wire whip until well blended and fluffy. Shape into a cylinder, wrap in parchment paper, and freeze.
Line a shallow ovenproof dish with a layer of lemon slices. Lay fish fillet to fit snugly in a single layer over lemon slices. Pour Chardonnay over the fillets. Place a 2″ slice of lemon butter on each fillet. Bake in a preheated oven at 350°F, uncovered, for 15 minutes, depending on the thickness of fillets. Serve with couscous and asparagus.
Serves 4
