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Miso Marinated Sturgeon
paired with Pine Ridge Vineyards Petit Verdot
Red wine with fish? Yes, you can, and this surprising pairing of seafood with our opulent Petit Verdot will make you a believer. The nutty miso marinade and the shiitake mushrooms in the stir-fry are the bold, hearty flavors that create the bridge.
4 tablespoons sake
4 tablespoons mirin
4 tablespoons white miso
2 tablespoons sugar
4 cod or sturgeon fillets
Spring Pea Stir-Fry
1 pound mixture of sugar snap and snow peas
1 tablespoon neutral oil (peanut, canola, or safflower)
½ pound shitake mushrooms, stemmed and sliced thinly
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup scallions, sliced thinly on the bias
To make the miso marinade, bring the sake and mirin to a boil in a small saucepan and boil for 20 seconds to evaporate the alcohol. Turn the heat down to low; whisk in the miso paste and sugar. Turn the heat up to medium and whisk constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is dissolved. Cool to room temperature.
Cover each fish fillet in the marinade and seal tightly in a non-reactive container. Refrigerate overnight or for up to 24 hours.
To cook the fish, preheat the oven to 400°F. Remove the fillets from the container and gently wipe off the excess marinade.
Preheat an ovenproof pan on medium-high heat. Place a little oil in the pan, then place the fish skin-side up on the pan and cook until the bottom of the fish browns and blackens in spots, about 2 to 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Bake the fish in the oven for about 5 minutes until it is opaque and flakes easily.
Meanwhile, prepare the stir-fry. Remove and discard the stem end and string from each pea pod.
In a large sauté pan or wok, heat the neutral oil over medium-high heat. Add the mushrooms and cook, stirring frequently, until they are just beginning to color.
Add the peas and sauté until bright green, about a minute.
Add the soy sauce, sesame oil, and scallions, tossing occasionally for about 2 minutes, until the sugar snap peas are crisp-tender.
Serve the cooked sturgeon on a bed of the spring pea stir-fry.