Catalan style swordfish with potatoes and a herb sauce

A quick and easy recipe reproposed by Chef Matteo Giudici. We pair this with a Valle d’Itria Bianco Silo 2021 Lasorte Cuadra.

Ingredients for 4 people:

4 swordfish filets; 2 vine tomatoes; 4 medium-sized potatoes; extra-virgin olive oil; aromatic herbs (sage, rosemary and parsley); 1 garlic clove; salt and pepper as desired; a pinch of vanilla; and the peel of 1 lemon.

Directions:

Cut the tomatoes into cubes, season them with EVOO, salt, pepper, a pinch of vanilla and the lemon peel.

Boil the potatoes and, once they have cooled, peel and cut them into slices.

Finely chop the aromatic herbs together with the garlic clove and then add some EVOO to create a homogenous sauce.

Heat a skillet grill adding a pinch of coarse salt on top. Place the swordfish on top once the grill is hot and braze one size for a minute and then the other for 30 seconds. The fish needs to be cooked on the outside but remain soft on the inside.

Place the swordfish on a plate, cover them with the tomato Catalan sauce and on the side put the sliced potatoes topped with the herb sauce.

Wine to pair: 

(edited by Stefania Vinciguerra)

Valle d’Itria Bianco Silos 2021 Lasorte Cuadra

Bright straw yellow color. Surprisingly complex aromas with fragrant notes of yellow citrus, medlar, wildflowers and flint. Tense taste, fresh, savory, dynamic, delicate and elegant. A small jewel.

Production area: Less than one hectare located at 410 meters above sea level in Contrada Carpari (Martina Franca) in the southern part of the Murge karstic plateau in central Apulia. The soil consists of classic red soils of calcareous clay with notable presence of weathered rock.

Grape varieties: 60% Verdeca, 20% Bianco d'Alessano, 10% Maresco, 10% Minutolo from a vineyard with a north-south orientation that allows even sunlight on both walls of each row. “Spalliera” (espalier) trained vines on vertical trellis with single Guyot cane pruning. Low-impact vineyard work with very sporadic use of sulphur-copper spray thanks to low disease pressure on this well ventilated plateau.

Harvest: manual.

Vinification: maceration on the skins, temperature-controlled fermentation and extended aging on the lees in a single 50 hl tank or 'silos'. No animal byproducts used.

Alcohol content: 12.5% vol.

Serving temperature: 8-10°C.

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