John Dory fillets with artichokes

This recipe was created by Fabio Codognola of La Trattoria Bell’Italia Pesce in Peschiera del Garda, in the province of Verona, to be paired with a Lugana DOC Metodo Classico Zenato.

This was a stretch since it is so difficult to pair a wine with artichokes but those who have tried this have been very satisfied. This because, according to the chef, “the acidity of the Lugana Brut Zenato exalts the nuances of the artichokes and maintains a perfect balance in the mouth”.

Ingredients for 4 people: 

1.5kg John Dory fish, 4 artichokes, 100g shallots, 3 anchovy fillets, 50g mullet roe (bottarga), 50g thyme, 200g butter, 200g extra-virgin olive oil, 200g beef stock, 200g Lugana Brut Zenato.

Directions: 

Fillet the John Dory to obtain four portions of around 150g each.

Clean the artichokes of their barbed tips and outside leaves.

Chop the shallots and sauté slowly with the anchovies in EVVO and butter.

Add the artichokes standing them up on their heads and cook at a low heat for 10 minutes then add the Lugana Brut Zenato and some sprigs of thyme and continue cooking for another 10 minutes.

Braze the fish fillets on the skin side for 2 minutes.

Emulsify the liquid from the artichokes with the bottarga and beef stock.

Finish cooking in the oven for 2 minutes.

Prepare the plates a shown in the photo and add as much sauce as desired.

Wine to pair: 

Lugana Doc Metodo Classico Brut Zenato 

Straw-yellow color with golden highlights, subtle and persistent perlage. Intense, enveloping aroma of white flowers with hints of pear and apple with suggestions of peach and citrus. Balanced and fulsome on the palate, characterised by a silky acidity that bestows freshness.  

Production area: between Peschiera and Desenzano, the southern area of Lake Garda. Type of soil of the vineyards clay-silt.

Grape variety: 100% Turbiana (Trebbiano di Lugana), Guyot trained with 3,700-4,000 plants per hectare. Average age of the vineyards: 40 years

Wine making: manual harvest in the first 10 days of September. The must obtained from a light pressing is fermented with the natural yeasts of the grape at a controlled temperature of 16° C in stainless steel tanks before blending and bottling for the second alcoholic fermentation in the bottle. The wine develops and matures for 24 months due to the action of the yeasts, with the release of aromas from the cellular breakdown. The bottles are then placed on racks, clarified by sieving, remuage, and then disgorged.

Serving temperature: at 7-8° C.

Suggested food pairing: as an aperitif but also for the entire meal.

THIS RECIPE IS OFFERED BY ZENATO 

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