Pan-fried Alaska wild caught salmon

by Editorial Staff 12/21/19
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Salmone selvaggio dell’Alaska in padella e Collio Friulano Ronco Blanchis

A very simple dish the basis of which is the quality of the prime ingredient that we pair with a Collio Friulano 2018 Ronco Blanchis.

Ingredients for 4 people:

4 wild Alaska salmon fillets of around 150g each, 1 scallion, a rosemary sprig, 3 tablespoons dry white wine, the juice of 1 lemon, 2 tablespoons extra-virgin olive oil, salt and pepper as desired.

Directions:

Clean the salmon fillets leaving the skin and dry well with a paper towel.

Make a sauce with the rosemary, chopped scallion, lemon juice and peel, white wine, a tablespoon of EVOO, salt and pepper. Mix everything well together in a bowl.

Put the other tablespoon of EVOO in a non-stick pan together with the chopped scallion top.

Heat the pan and when it is nice and hot put in the salmon fillers skin down and baste with the prepared sauce.

Cook the fish for around 4 minutes. Turn the fillets over once the skin becomes crispy and fry for another 3 minutes (the inside must remain pink).

Serve with crispy cooked vegetables.

Wine to pari:

(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.

THIS RECIPE IS OFFERED BY RONCO BLANCHIS

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  Product Producer Date of publication Author Read
Logo Ronco Blanchis
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