Whole Fish with Fennel Courtesy of chef Kevin Gibson, Evoe, Portland, OR. Serves 1–2
• 1–2 fresh, scaled, gutted, and cleaned whole fish (Gibson recommends using sea bream, which weigh about 1 pound each, or a couple Pacific sand dabs, which weigh about ½ pound apiece) • 2 Tablespoons salt
• fronds from 1 bulb of fennel • ¼ cup olive oil
• 1 lemon, sliced into ¼-inch rounds
T
Preheat oven to 350˚F (175˚C)
On one side of the fish, lightly score 3 or 4 diagonal slashes—no need to cut down to the bone. Liberally salt the interior cavity of the fish with half the salt. In a small bowl, toss together the fennel fronds, 1 Tablespoon of olive oil, and lemon slices, and then stuff the mixture into the belly of the fish. Salt the exterior of the fish with the remaining salt. Place a large stainless sauté pan over high heat. Add remaining olive oil and heat until almost smoking, and then carefully place fish slashed-side-down in the pan. Lower heat to medium and cook for approximately 3 minutes.
Carefully flip fish to other side and place in oven for about 4 minutes. Remove fish from pan and drain on paper towels or a clean cloth towel. Transfer to warmed plate. Garnish with sautéed tomatoes, potatoes, warm olives, any kind of sharp, zesty mayo or salsa, or a lemon wedge.
G R AT I T U D E
his time of year, it is important to reflect on what we are thankful for. At Brooks, a recurring feeling of gratitude goes out to those winemakers in our community who stepped up on the day of the passing of our founding winemaker, Jimi Brooks (1966-2004) and offered to make Brooks wine, free of charge, just days before harvest in 2004. These winemakers include:
Jimi Brooks 1966-2004
t David Autrey and Amy Wesselman,Westrey t Luisa Ponzi, Ponzi Vineyards t Harry Peterson-Nedry, Chehalem t Jay Somers, J. Christopher t Jim Prosser, J.K. Carriere t Josh Bergström, Bergström t Chris Williams, Maysara t Laurent Montalieu, Soléna Cellars t Tad Seestedt, Ransom Wine and Spirits t Patty Green, Patricia Green Cellars t Steve Doerner, Cristom t Sam Tannahill and Cheryl Francis, Francis-Tannahill, Rex Hill, A to Z
Without your foresight to step in so quickly, it is likely that Brooks would not have continued. It has now become a wonderfully huge part of the lives of three of us closest to Jimi, and a successful, growing member of the Oregon wine community. We thank you for the gift you gave us and are proud to carry on the legacy that Jimi built which you helped to continue.
Warm wishes to all this Holiday Season from the Brooks Team!
Janie Brooks Heuck (sister of Jimi), Chris Williams (winemaker), Pascal Brooks (son of Jimi, owner of Brooks, 14 years old)
Thanksgiving hours: 11-5 Friday, Saturday and Sunday • Live music Saturday • Contact Janie for an appointment: 831-238-4828 or janie@brookswine.com
WWW.BROOKSWINE.COM
www.nwpalate.com
Northwest Palate | NOVEMBER/DECEMBER 2010
27