Pale-straw gold in color, with inviting aromas of limes, lemon pie, pear and vanilla. Here is a deeply flavored chardonnay displaying baked apples, citrus, vanilla, spices and mineral-scented earth. The wine’s ample body can handle the salmon’s rich cream sauce, and there is a subtle toastiness which mimics the buttery puff pastry crust. Just the right amount of acidity keeps this wine well-balanced, and acts as a nice foil to the rich texture of salmon. There is a definite “Burgundian” feel to this well-made wine, which seems right for Greg’s classic, French-inspired dish.
Pairs With Creating Salmon Loaf en Croûte one Chef at a Time
Price $20
Also pairs well with butter sauces, soft cheeses, chicken, crab, lobster, scallops, and veal.
- Category White Wine
- Varietal Chardonnay
- Region Carneros CA
My favorite radish eating is sliced on buttered french bread with salt. But I purchased some real beauties yesterday and now I want to try your recipe. They look like Christmas balls as do my bunch of white turnips. Wonder if I can roast together.
Love me some roasted radishes. Use them in stews quite frequently, as well.
This looks so good! I have always like radishes and never gave it a thought to try them roasted. Thank you for this new direction!
Bellissimo! Well done, Greg! I’ve been sitting on a recipe or two for different flavored roasted vegetables that my sister sent me years ago and now you’ve got me in the mood! I love the little peppery/sweet radishes we get in France and I’ll bet they’ll taste great roasted!
I never would have thought to treat them in this way, but that’s why I love your blog. Always an inspiration.
We love roasted turnips, beets and even radishes. When we were living in the Bay Area, we found quite a number of different root veggies to roast — so delicious.
I’ve tried this before, and things similar with not great success. I actually roasted a daikon as well, which was mostly good except for a fairly bitter aftertaste. Probably need more than just the classic reds.
but you can’t get blood from a turnip. Or so I hear!
Nice alliterative title:)
How did the texture turn out, just a little bit firm, like roasted carrots?
Very interesting sensation to roast radishes. I’ve never tasted before some new to explore. The combination with anchovies is supreme 🙂
Cheers!
Gera
How interesting! I’ve only had raw radishes in salads, and haven’t had those for a while because my husband is not a fan, but I wonder if he would like them roasted. I will definitely give it a try!
I’ve only ever had raw radish or as a finely chopped supporting ingredient. Were you successful mellowing yet maintaining their bite with the lower oven temp? I definitely want to try this!
The bite was mellowed, but it was delicious… GREG
I never thought of giving radishes an Italian twist. I roasted them once before using one of Kalyn’s recipes, with soy and sesame, and I liked it. Will have to try with capers and anchovies.
Roasted goodness. It’s amazing how sometimes that we can find the answer to what we’re looking for on the web in another language. I like radishes, yet I don’t eat it quite enough. I was actually about to buy some from the Farmer’s Market over the weekend, but opted for some bok choy instead. Hopefully they’ll have a nice batch this weekend.