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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Tag: Fish

Rock Cod with Scallop Bechamel

Bill Cooper

  • 6 Tbsp. butter, divided

  • 2 Tbsp. flour

  • 2 c. whole milk

  • 1/3 c. chopped shallot

  • 1/2 lb. bay scallops

  • 1/4 c. dry white wine

  • 2 tsp. lemon juice

  • 1 lb. rock cod filets

In a medium saucepan, melt 2 Tbsp. butter. Whisk in flour until smooth, bubbly, and light gold. Add milk in a steady thin stream, whisking. Continue until sauce thickens; remove from heat. In a large skillet, melt 2 Tbsp. butter. Add shallots; stir until softened, about 2 minutes. Add scallops; sauté another 3-5 minutes, stirring. Add wine, stirring to deglaze pan, and cook until liquid is reduced by half. Combine with béchamel sauce, adding lemon juice. Salt and pepper to taste. Melt last 2 Tbsp. butter in same skillet. Pat fish filets dry; season with salt and pepper. Cook in the skillet 2-3 minutes before turning; cook second side until filet is cooked through and flakes easily. Serve to plate and top with scallop béchamel sauce – which is also nice atop pasta!

Accompany with Cooper-Garrod Chardonnay

Red Snapper with Ginger Sauce

Bill Cooper

Serves 4

  • 4 red snapper filets

  • 1/2 c. milk

  • 2 Tbsp. rice wine vinegar

  • 2 Tbsp. mirin

  • 1 green onion, sliced

  • 1 1/2 Tbsp. minced fresh ginger

  • 1 tsp. sugar

  • 1/4 c. flour

  • 1/4 c. sesame seeds

  • 1 Tbsp. canola oil

  • 1 Tbsp. butter

While red snapper soaks in milk, make ginger sauce. Whisk together: rice wine vinegar, mirin, green onion, ginger & sugar. Set aside. On a plate, mix together flour and sesame seeds. Drain the filets and dredge in dry mixture. Heat oil in a large sauté pan; add butter to melt. Brown filets on both sides. Serve with ginger sauce.

Accompany with Cooper-Garrod Viognier

Crispy Baked Snapper

Bill Cooper

  • 4 red snapper filets

  • 2 c. Rice Chex, crushed

  • ¼ c. olive oil

  • ¼ c. parsley, chopped

  • 2 tsp. lemon zest, grated

  • ½ tsp. kosher salt

  • Lemon wedges

Preheat oven to 400 degrees. Combine crushed Rice Chex, olive oil, parsley, lemon zest, and salt. Pat filets dry. Press fish in coating mixture, covering both sides. Place a wire rack on a rimmed baking sheet and lay prepared filets atop it. Bake 14-16 minutes until browned; cooking time may vary with thickness of filets. Serve with lemon wedges.

Accompany with Cooper-Garrod Chardonnay