Italiano
Cod with curried vegetables
We pair this flavorful summer dish with a Trentino Doc Gewürztraminer 2022 Cantina La-Vis.
Ingredients for 4 people:
4 MSC* certified cod fillets, powdered curry and olive oil.
For the curried vegetables: ¼ cup of carrots, ¼ cup celery, ¼ cup zucchini, ¼ cup porcini mushrooms, ¼ cup corn, ¼ cup onions, ¼ cup leeks (all vegetables to be cut into cubes), 1 garlic clove, 1 tablespoon curry powder, 1 tablespoon tomato paste, 1 tablespoon raisins, 200ml vegetable broth, fresh coriander and olive oil.
Directions:
Cut the vegetables into cubes.
Put the vegetables in a pan with a crushed garlic clove and some olive oil and season with the curry powder, salt and tomato paste and cook at a high heat.
Add the raisins and vegetable broth, bring to a boil and then let it simmer for 15 minutes.
In the meantime, mix together some olive oil, curry powder and salt and add the cod fillets to season them.
Heat a pan with some olive oil to cook the cod with the skin side faced down until it develops a golden color. Do not heat the olive oil too much or the curry powder will burn.
Add some finely chopped fresh coriander to the vegetables.
Serve the fish fillets on top of the vegetables and garnish with a little fresh coriander.
Wine to pair:
(by Stefania Vinciguerra)
Trentino Doc Gewürztraminer 2022 Cantina La-Vis
Deep golden yellow color. Spicy floral scents of cloves and nutmeg. In the mouth, its full and consistent body envelops the whole palate. An intensely aromatic, structured and full-bodied Gewürztraminer.
Production area: Furli (area of Lavis), Carlovi (area of Pressano) and the lower Cembra Valley. The vineyards have southern exposure and are at an altitude of 350 meters. The soil is loamy, deep, originating from deposits of predominantly siltstone lithology. Deep loam-based soil consisting of predominantly siltitic deposits.
Grape variety: 100% Gewürztraminer, with Guyot and Trentino simple pergola training system and a planting density of 5,000 vines/ha.
Harvest: manual harvesting in late September.
Vinification: soft pressing in an inert environment, static decantation of the must, fermentation at a controlled temperature in stainless steel tanks, ageing on the lees for around 5/6 months before bottling.
Alcohol content: 13.5% vol.
Serving temperature: 10-12°C.
Recommended food pairings: fish appetizers, grilled white meats or a light shellfish tempura.
Related Products
| Product | Producer | Date of publication | Author | Read | |
|---|---|---|---|---|---|
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La-Vis
|
09/30/14 | Redazione |
A pearl in the slightly sleepy province of Trento. The La-Vis winery was established in 1948 and it is a cooperative in the heart of the province with 400 hectares of vineyards and 400 members who... Leggi tutto |
