Recipe: White Fish,
 Potato Gratin, Garlic Braised Baby Spinach, Lemon Poppy Seed Vinaigrette

Crisp cool climate chardonnay and Ontario whitefish is a classic pairing, enhanced by the rich leek and potato gratin. Meet On the Twenty Restaurant’s Chef Romano where he will present more delicious fish dishes at the Fins, Fowl & Flint Luncheon at Cave Spring Cellars on July 21. Tickets on sale at

Serves 4

4 – 6 oz portions Ontario white fish (skin on optional)
4 pounds Yukon potato (peeled)
1 pound leeks (washed and sliced thin) bottoms only
1 liter cream
2 garlic cloves
2 pounds spinach
½ cup Cave Spring
Juice 1 lemon
1 tbs poppy seeds
250 ml olive oil
50 ml white wine vinegar
Salt and pepper


Preheat oven to 350 C, slice potato thin, and wash leeks. Layer potato and leeks in baking dish adding salt and pepper to each layer. Finish with cream, foil wrap and bake for 45 mins to 1 hour or until tender (to check, poke with knife, should go in easily).

Vinaigrette Method:

In blender add lemon juice, vinegar and poppy seeds, while blending on medium speed add oil slowly to emulsify, check for seasoning.

Fish Method:

Heat up frying pan, (non stick or cast iron preferred). Add a little oil, sear fish skin side down. Season fish with salt and pepper. Cook through or till flesh is opaque. Reserve in a warm area.

Spinach Method:

Over medium heat, add a little oil to a pan. Add chopped garlic, then white wine. Add washed spinach. Sprinkle with salt and pepper and toss till wilted.


Cut your potato into squares (reheat if necessary) and place on plate. Add your spinach and fish. Be creative with the vinaigrette.

Chef Frank Romano

About Chef Romano:
A graduate of George Brown College’s well-known culinary management program, Frank Romano began working in the hospitality industry at the age of 19. He spent six years working at Metropolitan Group of Hotels including Senses and Senses Café and Bar before joining the celebrated restaurant Colborne Lane as Chef de Cuisine in 2007. The talented chef moved to Far Niente in 2009 as Chef de Cuisine, running all aspects of the operation.

Wine Pairings:

Cave Spring Cellars Chardonnay Estate – Canada
Tropical aromas of pineapple and papaya and a pronounced toastiness shine through on the nose, with hints of pear, spice and crushed stones in behind. Crisp and citrusy up front, the palate is rich in extract, underpinned by our Estate’s signature stoniness in the middle. The combination of body and acidity carries notes of spice, toast and minerals long on the finish. Overall, the precision, focus and intensity of fruit in this vintage make for a remarkably Chablis-like Chardonnay.

Jean Bourdy White, France




Meyer Family Vineyard McLean Creak Chardonnay – Canada
Bright pale good with slightly lemony tinge, fine florality and ripe apple, pear and fresh melon on the nose, ripe yellow fruits on the palate, both fleshy and firm with a fine minerality running through it giving vibrancy to the quite broad flavours, good weight, good long finish.

2010 Cave Spring Estate Bottled Cave Spring Vineyard Gewürztraminer, Beamsville Bench, Niagara Peninsula, Ontario
Perfect gewurz, especially at this price! Gorgeous aromas of lychee, rose petal and a hint of spices. Great for Asiana and spicy dishes. Exotic and fantastic. 302059 13% XD 750 ml $17.95 Score: 91/100.

2008 Cave Spring Merlot, Beamsville Bench, Niagara Peninsula, Ontario
Mocha-espresso with dark fruit and a smooth texture. Medium- to full-bodied. Pleasant. Drink: 2012 – 2015 235051 13.5% XD 750 ml $17.95 Score: 87/100.

2008 Cave Spring Csv Riesling, Beamsville Bench, Niagara Peninsula, Ontario
Canada’s best riesling! Lemon light cuts through a cloudy day and washes over your senses. Petrol (don’t be afraid) and lime and loveliness. Drink: 2012 – 2018. 566026 11.5% MD 750 ml $29.95 Score: 93/100.

Cave Spring
3836 Main Street
Jordan, Ontario, L0R 1S0
t: 905.562.3581
f: 905.562.3232
e: [email protected]



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