Monkfish nuggets on a saffron sauce with dried Parma ham
A recipe from Chef Fabio Belcielo of the Podernovo restaurant of Castello delle Regine. We pair it with an Alto Adige Chardonnay Riserva Cantina Bolzano.
Ingredients for 4 people:
120g monkfish, 1 slice of cured Parma prosciutto, fish broth, 1 tablespoon flour, 1 knob butter, saffron and fresh marjoram.
Place the slice of ham on a pan and bake until it becomes crispy and dry and then let it cool.
Melt the knob of butter in a pan with a level teaspoon of flour and brown. Stir in fish broth until it becomes a creamy sauce. Add the saffron then remove from the heat and cover to keep warm.
Cut the monkfish into nuggets and fry in a pan with a little oil at a medium heat for 4 minutes. Make sure the fish stays soft and juicy.
Spread sauce on a serving plate and place the fish nuggets on top and garnish with the dried ham and fresh marjoram.
WIne to pair:
Alto Adige Chardonnay Riserva Doc Cantina Bolzano
Straw yellow color. Clear and ripe aromas of yellow fruits and aromatic herbs. Powerful, creamy taste but agile and with a very savory finish. It has an outstanding ageing potential.
Production area: Warm rocky porphyry slopes of Renon, above Bolzano, at 650 m a.s.l. (2100 ft)
Grape variety: Chardonnay
Wine-making: Harvest end of September. Vinification: gentle pressing of the grapes, acoholic and malolactic fermentation, 12 months ageing in barrique and tonneau barrels. Further ageing in the bottle.
Alcoholic content: 13,5% vol.
Serving temperature: 10-12 °C (50-54 °F).
Suggested food pairing: Grilled fish, crustaceans, white meat and poultry dishes.
|Product||Producer||Date of publication||Author||Read|
Considered one of the most important winemaking realities in Alto Adige for both its history and the quality of its wines, this winery was created in 2001 through the merger of the Gries winery...