Visitor Center
4411 Redwood Road
Napa, California 94558
707-255-1144
Open by reservation only
hours:
10:00 AM – 4:30 PM
Pair with Small Block Series Mount Veeder Chardonnay or Napa Valley Chardonnay
Yield: 4 portions
10–12 each Roma tomatoes
8 oz Chopped Pomi tomatoes (or high end canned chopped tomatoes)
¼ cup Horseradish, grated
½ each Sweet onion, sliced ½-inch thick
1 oz Olive oil
½ each Sweet onion, diced
6 each Garlic cloves, sliced
Water to cover, approximately 2 cups
Salt and Ground black pepper
1 each Fennel bulb, core removed, shaved
1 Tbsp. Fennel fronds, chopped
1 Tbsp. White balsamic vinegar
1 Tbsp. Extra virgin olive oil
Salt and Ground black pepper
½ lb. Portabello mushrooms, gills removed, sliced ¼-inch thick
½ lb. Haricot verte
½ lb. Yellow wax beans
1 qt. Buttermilk
2 cups Panko
2 cups Flour
Oil to deep-fry in
Salt and Ground black pepper
1 ½ lbs. Wild King Salmon, skinned, bones removed
2 Tbsp. Extra virgin olive oil
Salt and Ground black pepper
For the Fennel Slaw: Combine the fennel and fennel fronds in a bowl. Add vinegar and olive oil. Season with salt and pepper.
For the Salmon: Season the fish with salt and pepper. Let sit for 10 minutes.
Heat a large sauté pan over medium high heat. Add olive oil and salmon, presentation side down. Cook until golden brown on the exterior and just opaque in the center, approximately 4 minutes per side.
Place the a spoonful of sauce on the plate. Place a generous handful of crispy vegetables on the sauce. Top with the salmon, and place fennel slaw on top of the salmon.