Cod fillets on purple carrot shavings with a red onion compote

A simple yet definitely impressive dish that we pair with a Basilicata Bianco 2021 Re Manfredi.

Ingredients for 2 people:

400g MSC-certified cod fillets, 4 purple carrots, 1 red Tropea onion, 1 teaspoon brown sugar, 1 teaspoon honey, 20ml balsamic vinegar, 1 tablespoon peanuts (or cashews), 10g butter, 00 flour as needed, 1 garlic clove, 40ml white wine, 1 squeezed lemon, parsley, extra-virgin olive oil, salt and pepper.

Directions:

Lightly flour the cod fillets. Melt the butter in a non-stick pan together with the garlic clove and then sear the cod fillets on both sides. Douse the fish with the wine and let it evaporate. Add the lemon juice and a little of the peel and finish cooking. Salt and pepper to taste.

Peel off the outside of the purple carrots. Create thin strips using a potato peeler. Rinse the shavings under cold water to make them swell. Season the carrot strips with EVOO, salt, pepper and a little of the lemon juice and let them sit for a dozen or so minutes.

Cut the onion into thin slices and then stew them in a pan with the balsamic vinegar for a few minutes, stirring to ensure the onions do not stick to the pan. Once the onions are soft, add the sugar and honey and cook for another ten minutes or so at a low heat.

Presentation: Put some carrot shavings on each plate, place the lemon-flavored cod on top and garnish with a teaspoon of onion compote and some chopped toasted and salted nuts.

Wine to pair:

(edited by Stefania Vinciguerra)

Basilicata Bianco 2021 Re Manfredi

Intense straw yellow color. Aromas of flowers, roses, lychee, hints of exotic fruits, flint and yellow fruits. Tense, warm, savory taste, delicious drinkability.

Production area: Pian di Camera locality in the municipality of Venosa, on the slopes of the Vulture volcano.  Hilly terrain located 400 meters above sea level with soils of volcanic origin. This type of soils and the strong temperature ranges enhance the aromaticity of the "northern" grapes used.

Grape varieties: 50% Gewürztraminer, 50% Müller Thurgau.

Harvest: perfectly ripe grapes are harvested between late August and early September.

Vinification: part of the grapes are cold macerated on the skins for 24 hours, the musts ferment at temperatures between 12 and 16°C. At the end of fermentation, the wines are aged on the fine lees for a few months, in steel and a small part in barrels of different sizes. 

Serving temperature: 10°C.

Recommended food pairings: suitable as an aperitif, best accompanies fish dishes, especially shellfish and tuna - Sushi and Sashimi. In Basilicata try with lampascioni omelette or with smoked scamorza cheese and burratine lucane. As a first course "Cavatelli e tadd d'ccozz."

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