fresh dill sprigs or green onion, for garnish toasted sliced baguette, to serve thinly sliced cucumbers, to serve
1 In a small mixing bowl, combine salmon pieces, salt and lemon zest. Toss gently until evenly coated and let sit on counter for 30 minutes. 2 In a medium saucepan, combine Cuvée Brut, bay leaves and tarragon sprig and bring to a boil. Add marinated salmon to poaching liquid and bring to a simmer, making sure salmon is covered and adding a splash more Cuvée Brut as needed. Remove from heat, cover and let sit until salmon turns opaque and can be easily flaked with a fork, about 4 minutes. 3 Transfer salmon to a paper-towel-lined plate, then let cool in refrigerator. Reserve ¼ cup (60 ml) poaching liquid. 4 In a small frying pan over medium heat, melt butter. Add shallots and sauté until softened, about 2 minutes. Add white pepper, chopped tarragon and ¼ cup (60 ml) reserved poaching liquid and reduce until liquid is almost evaporated. Transfer to a mixing bowl, add cream cheese and beat until smooth. Stir in mayonnaise, lemon juice and diced smoked salmon. 5 Garnish with sprigs of dill and serve with toasted sliced baguette and thinly sliced cucumbers on side. Leftover rillettes can be stored in an airtight container in refrigerator for up to 5 days. Works great in a sandwich or pasta salad. Makes about 3 cups (750 ml) PAIRS WITH & INGREDIENT IN OYSTER BAY SPARKLING CUVÉE BRUT New Zealand $22.99 916346 COQUILLES ST. JACQUES WITH CRÉMANT SABAYON
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2 Pat scallops dry and lightly season both sides. Set 4 clean 4-in (10 cm) scallop shells on foil-lined baking sheet. If you don’t have scallop shells, substitute 4 shallow crème brûlée ramekins. 3 In a heavy-bottomed frying pan over medium-high heat, warm canola oil. Add 1 tbsp (15 ml) butter and heat until foaming. Making sure your pan is well preheated will ensure scallops won’t stick and will form a nice crust. Add scallops to pan and sear until well browned on 1 side, about 2 minutes, then turn over and cook for another 30 seconds on other side. Set cooked scallops on a plate. 4 To same pan, add remaining 1 tbsp (15 ml) butter along with leeks and mushrooms. Sauté for 2 to 3 minutes, stirring often, until softened. Add garlic, thyme and tarragon and sauté for another 30 seconds. Pour in Crémant de Bourgogne Réserve Brut to deglaze, then add cream and simmer to reduce until slightly thickened. 5 Divide scallops, browned side up, among 4 clean scallop shells or ramekins, reserving any collected juices for Crémant Sabayon (which you can prepare while scallops are in oven, or make sabayon a few hours ahead but leave out scallop juices). Top with leek-mushroom mixture and transfer to oven. Bake until sauce from mushrooms is bubbling around edges and scallops are cooked through, about 5 minutes. 6 On a serving platter, make 4 small piles of coarse salt and carefully place shells on top. Top each with a large spoonful of Crémant Sabayon and a heaping tablespoon of Herbed Bread Crumbs. Serves 4 as a starter
8 U-10 scallops or 1 lb (450 g) smaller scallops (cooking times may vary) ⅛ tsp (a pinch) each salt and freshly ground black pepper, plus more to taste 1 tbsp (15 ml) canola oil 2 tbsp (30 ml) butter, divided ½ cup (125 ml) thinly sliced leeks, white part only 1 cup (250 ml) thinly sliced king oyster mushrooms 1 tsp (5 ml) minced garlic ½ tsp (2.5 ml) fresh thyme leaves, chopped ½ tsp (2.5 ml) chopped fresh tarragon ½ cup (125 ml) Bailly Lapierre Crémant de Bourgogne Réserve Brut ¼ cup (60 ml) whipping cream coarse salt, to serve Crémant Sabayon, to serve, make ahead, recipe follows Herbed Bread Crumbs, to serve, make ahead, recipe follows 1 Preheat oven to 400 F (200 C). Line a baking sheet with lightly crumpled foil (crumpling will help secure scallops in place).
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