Italiano
Salmon curry
A typical Asian dish with spice flavors that pair well with an Alto Adige Gewürztraminer Brenntal Riserva 2017 Kurtatsch Kellerei-Cantina.
Ingredients for 4 people:
120g brown rice, 350g skinless salmon fillets, salt, turmeric, medium chili pepper, mustard powder, ½ glass water, olive oil, mustard seeds, cumin seeds, fennel seeds and chopped parsley.
Directions:
Cook the rice according to the instructions on the package (remember brown rice takes much longer to cook than white rice).
In the meantime, mix together the salt, half the turmeric (the tip of a tablespoon) and an equal amount of chili pepper. Cut the salmon fillets into 3cm pieces and cover them uniformly with the seasoning and let sit for 15 minutes so they can absorb the flavors.
While the salmon is marinating, mix together in a bowl a tablespoon of mustard powder, the rest of the turmeric and as much chili pepper as desired. Add a tablespoon of water and mix to create a kind of sauce, adding more water if necessary.
Five minutes before the rice is cooked, heat some oil in a non-stick pan and add in the mustard, cumin and fennel seeds (half a teaspoon each) and then the mustard sauce. Place the salmon pieces in the sauce, keeping them separate from each other, and cook for around 5 minutes or until the fish is done (it must still be pink inside).
Turn the salmon pieces over just once and let them soak up the sauce.
Serve the salmon topped with chopped parsley together with the boiled rice and a vegetable of choice.
Wine to pair:
Alto Adige Gewürztraminer Brenntal Riserva 2017 Kurtatsch Kellerei-Cantina
Bright golden straw yellow color. Intense nose with exotic fruit, mango and lychee, rose, caramelized orange peel and lavender. In the mouth, it is enveloping, creamy and richly structured, balanced by an elegant acidity. Full and long finish.
Production area: the hilly area northwest of Cortaccia called Brenntal, at 220-300 m above sea level, in warm and airy locations, on steep slopes facing south-east and red sandy, loamy soils with clay minerals.
Grape variety: gewürztraminer, with a yield of 6t/ha in sustainable viticulture.
Wine-making: cold maceration of the must for 3.5 hours and fermentation at controlled temperature, 80% in stainless steel tanks and the remaining 20% in used French barriques. No malolactic fermentation. Refinement on the fine yeasts in large oak barrels for 12 months.
Alcoholic content: 14.5% Vol.
Storage potential: more than 10 years
Serving temperature: 8-10°C.
