Farm House Wild Salmon Dinner

Recipe Date: June 7, 2016
Serving Size: 4
Cook Time: 45 Minutes
Difficulty: Hard
Measurements: Imperial (US)

Here is the Winemaker Mike Chelini’s recipe for his famous farm house wild salmon dinner. He notes that the crispy texture of the salmon, the sweetness of the sauteed shallots, and the tartness of the Verjus create a great balance for the youthful fruit and vibrant acidity of Stony Hill’s Chardonnays.


  • 2 1lb. salmon fillets, 1 inch thick in the center
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup flour
  • Kosher salt and freshly ground pepper
  • 1 finely chopped shallot
  • 1/4 cup White Verjus or 1/4 cup lemon juice
  • 1/3 cup Stony Hill Chardonnay
  • 1 8 oz. cube unslated butter
  • Kosher salt and freshly ground pepper
  • 1 lb fettucine
  • 1/3 lb Cremini mushrooms thinly sliced
  • 2 green onions roughly chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp Italian parsley finely chopped
  • 1/4 cup basil leaves finely chopped
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Kosher salt and freshly ground pepper
  • 1/2 cup baby spinach roughly chopped
  • Parmesan cheese freshly grated
  • Chicken stock


Farm House Salmon

Preheat oven to 325 degrees.  Heat a nonstick frying pan over medium heat and add butter and olive oil.

Lightly pat salt and pepper onto salmon fillets and coat them with flour.  Shake off any excess.  As butter begins to sizzle but before it smokes, add fillets to pan skin side down.  Cook fillets two minutes on one side until the become crispy and lightly browned.  Turn over and brown the second side for one or two minutes.  Turn over so that skin side is down.

Place pan in a 325 degree oven for several minutes or until fish reaches desired doneness.


Add shallots, Verjus and Chardonnay to a nonreactive sauce pan.  Reduce over medium heat until almost all liquid has evaporated.  Do not allow shallot to brown.

Turn off heat and whisk in 1/4 cube unsalted butter.  Over low heat whisk in the remaining 3/4 cube of butter a quarter cube at a time.  Do not let the sauce boil.  Add salt and pepper to taste.  You can keep it warm in a double boiler for 20 minutes.

Farm House Pasta

Saute mushrooms, garlic, and onions together over medium heat in olive oil and butter for 3 or 4 minutes until garlic is lightly browned.  If dry moisten with chicken stock.

Add spinach and saute until wilted.  Lower heat.  Add basil and parsley and stir well.

Cook fresh pasta until al dente and then drain.

Stir pasta into mushrooms and spinach mixture.  Salt and pepper to taste.  Add 1 tbsp. of butter or olive oil, or as an alternative, add several tbsp. of warm chicken broth and stir well.  Serve with a generous amount of freshly grated parmesan cheese.