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.

Directions:

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.

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