Imperial garfish in a dry marinade

We complete this recipe from Chef Carmelo Florida, of the La Moresca restaurant in Ispica, near Ragusa, with a salad of white peaches with lemon balm and Pantelleria caper-infused oil and pair it with a Trentino DOC Müller Thurgau Cembra Cantina di Montagna.

Ingredients:

For the garfish: 800g thick imperial garfish fillets, 200g small grain Mothia salt, 200g organic brown sugar, 40g citrus peel and 20g thyme.

For the peach salad: 200g untreated white peaches, 20g lemon balm, 30g extra-virgin olive oil and salt.

For the caper oil: 70g unsalted Pantelleria capers in zibibbo vinegar, 250g of EVOO.

For the garnish: crispy bread and wild fennel.

Directions:

Mix together the salt, sugar and herbs and then spread them evenly over the fish fillets and rub in gently. Remove any excess marinade.

Let the fish marinade for 24 hours in the refrigerator covered with a dish towel soaked in orange juice.

Wash the peaches, cut them into cubes and dry. Season the peach cubes with lemon balm, the caper-infused oil and a pinch of salt and then let them marinate for a few minutes.

Blend the capers with a little EVOO.

Use paper towels to dry the fish fillets and make sure no excess salt remains. Slice the fillets thinly and place on a plate with the peach salad.

Garnish with a slice of crispy bread, drops of caper oil, a wisp of wild fennel in flower and just a few grains of smoked Mothia salt.

Wine to pair:

(edited by Stefania Vinciguerra)

Trentino Doc Müller Thurgau 2021 Cembra Cantina di Montagna

Light straw-yellow colouìr with pastel green hues. Intense, flowery-fruity aroma with notes of peach, rose and sage. Characteristically fresh and harmonious, this wine is best drunk young, the year following the grape harvest. 

Production area: vineyards in Valle di Cembra (TN) with East, South, West exposures; altitude of 550-700 m asl. Silty-sandy, loose, mainly of porphyric origin soil. 

Grape variety: 100% Müller Thurgau with Guyot training system or simple Trentino split pergola and a vine density of 5,000 plants/hectare.

Harvest: Manual harvesting in late September.

Vinification: Soft pressing in inert atmosphere; static decantation of the must; fermentation at controlled temperature in stainless steel tanks; ageing on the lees for about 4/5 months before bottling.

Serving temperature: 8-10°C.

THIS RECIPE IS OFFERED BY CEMBRA CANTINA DI MONTAGNA

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