Hake in a potato crust with creamed spinach

A very simple fish recipe that we pair with a Collio DOC Pinot Grigio Joy 2021 Castello di Spessa.

Ingredients for 2 people:

400g MSC certified hake fillets, 100g potatoes, thyme, marjoram, extra-virgin olive oil, salt and pepper.

For the spinach: 400g boiled spinach, 80g spreadable cheese, 2 tablespoons whole milk, 2 teaspoons grated Parmigiano Reggiano, salt and EVOO.

Directions:

Peel and cut the potatoes into thin slices using a mushroom slicer (or a knife).

Place the fish in a lightly oiled baking pan. Oil the surfaces of the fillets with a trickle of oil and then cover the fish with the potato slices.

Season the potatoes with oil, salt, pepper, thyme and marjoram.

Bake the fish for 20 minutes at 200°C and then broil for 5 minutes.

In the meantime, squeeze dry the spinach well and then sauté it with a trickle of oil. Add in the spreadable cheese, milk and Parmigiano. Cook at a low heat until it becomes creamy.

Salt and pepper to taste and serve alongside the hake in a potato crust.

Wine to pair:

(edited by Stefania Vinciguerra)

Bright antique pink color. Fragrant and fruity, aromas of pear, pomegranate, cranberry, hints of flint and carnation flowers. Savory and neat taste, warm and deliciously drinkable.

Production area: Capriva del Friuli in Collio Goriziano. Soil composition: Ponca consisting in marl and sandstone,

Grape variety: 100% Pinot Grigio from a vineyard planted in 2000, Guyot training system. Controlled grassing with row processing.

Harvest: in late August, with perfect ripening of the grapes, thanks to the good temperature range between day and night. 

Vinification: a skin maceration is carried out for 10-15 hours at 6° C in order to extract color and a wider and more complex bouquet of aromas with typical hints of red fruits. Fermentation in steel at 16-18° C. It is refined on noble lees in stainless steel tanks until March. 

Alcohol content: 14.5% vol.

Serving temperature: 10-12° C

Recommended food pairing: fish, white meats, vegetable soups, delicate first courses and fresh cheeses.

THIS RECIPE IS OFFERED BY CASTELLO DI SPESSA

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