Fried soaso filets

Soaso is a kind of turbot with a fine and flavorful meat that we present here with an original method of frying using coconut milk and semolina. We pair it with a cuvée Paradiso Brut Quinto Passo.

Known also as rombo liscio (brill), soaso can easily be found in Italian waters, especially in the Adriatic where it finds the sandy bottoms it prefers to dwell in laying on its side without eyes. These fish can weigh as much as 7kg and be as long as 70cm in length.

Ingredients for 4 people:

1 soaso of around 1kg, coconut milk as needed, semolina as needed, salt as needed, and peanut oil for frying.

Directions:

Gut and skin the fish and cut it into four filets that can then be cut in half.

Dip the filets twice, first in the coconut milk and then the semolina.

Fry for three minutes in peanut oil heated to 170°C. Salt and serve hot.

Wine to pair:

(edited by Stefania Vinciguerra)

Cuvée Paradiso Brut Quintopasso

Full straw yellow color. Intense and persistent bubbles. Rich and floral aromas with hints of white fruits and lime. The citrusy notes increase with temperature. Very tense taste, smooth, very nice acidity. A very impressive sip that plays lively with the balance between the crispiness of Lambrusco di Sorbara grape and the sunny side of Chardonnay.

Production area: three farms located in the most important areas of the Modena DOC.

Grape varieties: 80% Chardonnay, 20% Lambrusco di Sorbara.

Wine making: The grapes are hand harvested in small boxes and immediately soft pressed. Only the pulp, where acidity and saltiness later found in the free-run must reside, is extracted. Fermentation in bottles sur lattes at a constant temperature for over 24 months, before the final degorgement.

Alcoholic content: 12,5% vol.

Serving temperature: 8-10° C.

THIS RECIPE IS OFFERED BY QUINTOPASSO