Salmon patties with parsley sauce

by Antonella Amodio 11/02/19
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polpette di salmone con Collio Friulano Ronco Blanchis

A flavorful, simple and irresistible dish to serve as an appetizer or as finger food together with a glass of Collio Friulano 2018 Ronco Blanchis

Ingredients for around 12 patties:

500g salmon fillet, 100g stale bread crumb, 2 eggs, oregano, wild fennel and basil as needed, 1 garlic clove, salt, black pepper, 100g bread crumbs, lemon peel and oil for frying.

For the sauce: a bunch of parsley, 20cl extra-virgin olive oil.

Directions:

Steam-cook the salmon fillet leaving the meat reddish. Let cool then break up with a fork.

Add to a bowl the eggs, the chopped oregano, wild fennel, basil and garlic, salt and black pepper and mix together adding in the salmon and bread crumb that has been softened.

Mash everything together and make patties that will then be breaded in the breadcrumbs which have been mixed together with grated lemon peel.

Fry the patties in abundant oil and serve with the parsley sauce made by blending the garlic, parsley and EVOO

with a mixer.

Wine to pair:

(edited by Stefania Vinciguerra)

Collio Friulano 2018 Ronco Blanchis

Intense greenish straw yellow color. Clear and varietal aromas of alfalfa, white peach, hawthorn flowers and hints of fresh almonds. Savory and juicy taste, warm and powerful.

Production Area: the Blanchis hill (ronco) with clay and eocenic marl soil.

Grape Variety: 100% (Tocai) Friulano, growth system Guyot with 4830 vines per hectare.

Harvest: 12th, 15th 21st September with a yield of 8 tons per hectare.

Winemaking:  Vinification in stainless steel tanks with soft crushing of the whole grapes. Ageing 6 months in steel vats.

Alcoholic Content: 13,5% vol.

Serving Temperature: 10-12°C.

Suggested Food Pairing: Starters in general, pasta, seafood risotto, shellfish.

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