SEARED CALIFORNIA SWORDFISH WITH MISO POTATOES, MAITAKE MUSHROOMS, BRUSSELS SPROUTS, CRISPY SHALLOTS AND BORDELAISE SAUCE

Robert Mondavi Winery chef Jeffrey Mosher prepared this dish for a luncheon hosted by Director of Winemaking Geneviève Janssens. If you can’t find swordfish, you can replace with another firm-fleshed fish like tuna or sturgeon, and the maitakes with oyster mushrooms.

Pair with: 2015 Robert Mondavi Winery Napa Valley Cabernet Sauvignon Reserve or Meiomi Pinot Noir (Monterey, Santa Barbara and Sonoma County) 2016

Tasting note: The fish is firm, dense and substantial enough to handle a bold red wine. The Mondavi Cabernet is a natural partner to the classic Bordelaise sauce; its wellstructured black fruit, oak spice and subtle dark chocolate notes make it an elegant pairing. The Meiomi Pinot Noir, meanwhile is a rounder, juicier alternative, with lots of red fruit that plays nicely off the earthy notes of the roast vegetables.

Potatoes:

2 lb (1 kg) French fingerling potatoes

Neutral oil (canola, grapeseed) as needed

Salt and pepper to taste Miso dressing:

1/3 cup (80 mL) red miso

1/4 cup (60 mL) sake

2 tsp (10 mL) soy

1 tsp (5 mL) sambal

1 tsp (5 mL) grated ginger 1 clove minced garlic

1/4 cup (60 mL) water Mushrooms:

1 lb (454 g) maitake ( hen of the woods) or oyster mushrooms 4 garlic cloves, unpeeled, smashed

4 sprigs thyme To finish:

1 lb (454 g) Brussels sprouts 6 swordfish steaks (5 oz/150 g each)

1/2 cup (125 mL) sour cream 2 tbsp (30 mL) toasted sesame seeds

1 lemon, cut in half

1 bunch scallions, sliced Bordelaise Sauce (recipe follows)

1. Preheat oven to 350°F (180°C). 2. Wash and cut the potatoes lengthwise. Toss in oil and salt. Place on a parchment-lined sheet pan and bake for 20 minutes or until just tender. Don’t overcook, as they will be roasted a second time.

3. Whisk together the ingredients for the miso dressing. Toss the potatoes in the dressing and return to the oven to cook for an additional 10 minutes.

4. Meanwhile, trim the maitake or oyster mushrooms and break them into 1-by-2-inch (2 by 5 cm) pieces. Heat a sauté pan and add a splash of grapeseed oil; add the mushrooms and sauté on high heat for 2 minutes. Turn the heat down to medium, add the crushed garlic, thyme and salt and pepper to taste. Sauté for 2 more minutes. Remove the garlic and thyme and set mushrooms aside.

Turn the oven up to 425°F (220°C).

6. Trim the bottom of the Brussels and cut them in half or — if very big — quarters. Toss them in oil and salt and spread them out on a parchment-lined baking sheet. Roast for 8 minutes or until lightly browned. If the edges brown faster than the centres, toss them with a spoon halfway through for even cooking.

7. You can prepare the above — as well as the recipes for Bordelaise sauce and crispy shallots — an hour or two ahead of time.

8. When you are ready to assemble the dish, heat the oven back to 350°F (180°C).

9. While cooking the fish, heat the potatoes, mushrooms and Brussels sprouts in the oven and warm the sauce on the stove.

10. Pat the swordfish steaks dry and season with salt and pepper. Heat a heavy-bottomed sauté pan over medium high heat and add a splash of oil to the pan. Once the oil just begins to smoke, add the fish and turn the heat down to medium. Cook for 3 minutes on each side. If the steaks are very thick, they may need to be finished for a few minutes in the oven.

11. To serve: Put the potatoes on one side of each plate and drizzle with sour cream and sprinkle with toasted sesame seeds and scallions. Place the mushrooms and Brussels sprouts together on the other side of each plate, and squeeze a little lemon juice over them. Place the swordfish in front of the vegetables, spoon the sauce over the fish, and garnish with the crispy shallots. Serve immediately.

Serves: 6

Bordelaise Sauce

This is one of the classic sauces of fine cuisine (although it is a lighter version of the original, which is traditionally rich with butter and bone marrow). It is intended to go with the swordfish, but would also be delicious on steak or roast beef.

2 tbsp (30 mL) grapeseed or canola oil

1/2 lb (454 g) beef scraps 1 shallot, sliced

5 cloves garlic, peeled and sliced 1 1/2 cups (375 mL) dry red wine (preferably Merlot or Pinot Noir)

1 bunch thyme

2 bay leaves

1 tbsp. (15 mL) black peppercorns

4 cups (1 L) veal stock

4 cups (1 L) chicken stock

12. Heat a wide-bottomed pot over medium heat and add oil. Once it just begins to smoke add the beef scraps. Brown the beef on all sides the drain off the excess fat.

13. Add the shallots and garlic. Sauté for 3 minutes and add the wine. Cook until the wine is reduced by half, 20 to 30 minutes.

14. Add the herbs, peppercorns, veal and chicken stocks. Simmer gently, uncovered, until it is reduced to about 2 cups (500 mL), about 1 hour, perhaps a little longer. It should be thick and syrupy. Strain the sauce and reserve until ready to use. Reheat and season to taste with salt and pepper before serving.

Makes about 2 cups (500 mL)

Crispy shallots

This makes a terrific garnish for the swordfish, and a variety of other dishes as well.

3 large shallots

1 cup (250 mL) buttermilk 1/2 lb (454 g) all-purpose flour (about 2 cups)

1/2 tsp (2 mL) cayenne pepper 1/2 tsp (2 mL) paprika

1/2 tsp (2 mL) black pepper Salttotaste

Neutral oil (canola, grapeseed) for frying, as needed

15. Peel and slice the shallots to 1/8 inch (3 mm) thick on a mandoline. Using your fingers, separate the rings. Mix with the buttermilk, place in the refrigerator and allow them to soak for one hour.

16. Combine the flour, cayenne, paprika, black pepper and a pinch of salt.

17. Heat 4 inches (10 cm) of oil in a medium pot to 325 F (160 C).

18. Drain the shallots from the buttermilk and toss them with the flour mixture, shaking off the excess flour. Add the shallots to the oil and cook for 2 to 4 minutes until golden brown. Using a skimmer, remove from the oil and drain on a tray lined with paper towels. Season with salt.

Makes about ½ cup (125 mL)