Bass puff pastry pockets

An excellent appetizer that we pair with a Trentodoc Riserva Oro Dosaggio Zero Cembra Cantina di Montagna.

Ingredients for 4 people:

150g bass fillets, 200g flour, 1 large egg, 25g butter, 250g milk, 15g desalted capers, parsley, 2-3 slices of onion, 1 laurel (bay) leaf, nutmeg, 1 lemon, extra-virgin olive oil, salt and pepper.

Directions:

Start by kneading together 175g of flour with the egg, a pinch of salt, 4 tablespoons of EVOO and 40g hot water to make a homogenous ball of dough. Let the dough sit for 30 minutes.

Next prepare the béchamel by melting the butter in a pan and mixing in 25g flour. Cook for 2 minutes and then add in the milk, the onion slices, laurel leaf, salt, pepper and nutmeg.

Cook for 5 minutes, filter and let cool.

Boil the bass fillets, drain them and make sure there are no bones. Chop the fish and mix the pieces into the béchamel. Add a teaspoon of parsley chopped together with the capers. Complete the filling by mixing in the juice and zest of half a lemon.

Roll out the dough to a thickness of 2-3mm and then cut it into five squares (14cm a side). Place a spoonful of the filling at the center of each square. Baste the edges of the squares with some egg white and then close each by folding over the four corners towards the center and pressing closed the edges. Seal well while leaving a small chimney-like opening at the center

Baste the outside of the pockets with a little beaten egg yolk and bake for 15-17 minutes at 200°C. Serve with slices of lemon.

Wine to pair:

(by Stefania Vinciguerra)

Trentodoc Riserva Oro Rosso Dosaggio Zero Cembra Cantina di Montagna

Bright straw yellow color and fine and persistent perlage. The nose chases notes of lemon and helichrysum, marjoram and mint with delicate barley and pastry notes. On the palate it is full, ample and creamy, it shows nice citrine verticality and lots of finesse. 

Production area: Valle di Cembra, Trentino. Vineyard exposure south, southwest, southeast; altitude 600-750 meters asl. Soils porphyritic in nature, medium deep, sandy loam, well drained with a good supply of organic substance. Good biological fertility.

Grape variety: 100% Chardonnay, simple Trentino pergola and guyot training type. 

Harvest: manual harvest in late August, early September

Vinification: soft and whole pressing of the grapes in the marmonier, natural cold static decantation, fermentation at controlled temperature, ageing on the lees in stainless steel tanks for 6 months. Tirage in the spring after the grape harvest. Disgorgement after about 48 months of maturation in the bottle.

Alcohol content: 12.5 % vol.

Aging potential: up to 10 years.

Serving temperature: 8-10°C.

THIS RECIPE IS OFFERED BY CEMBRA CANTINA DI MONTAGNA

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