English
Hake confit on a purple carrot purée
with thyme potatoes and roasted artichoke.
Ingredients for 4 people:
600g skinned hake fillets, peanut oil as needed, 2 purple carrots, 2 medium-sized potatoes, 20g clarified butter, 3 artichokes, 1 garlic clove, 1 thyme spring, 1 tablespoon white flour, salt and extra-virgin olive oil as needed.
Directions:
Peel and boil the carrots until they are soft. Blend with 2 tablespoons of extra-virgin olive oil, salt and a little of the water used for boiling in order to obtain a soft purée and then strain.
Peel the potatoes, cut into cubes and blanch them in boiling water for a couple of minutes then sauté in a pan with butter, thyme and a little salt.
Clean and cut four artichokes into quarters (you can use frozen quarters if fresh are not available), boil in salted water with a tablespoon of flour, cool in ice water and then remove with a skimmer and sauté in a pan with two tablespoons of hot oil and an unpeeled garlic peel for around ten minutes. If you have the right equipment, you can seal the artichokes in an air-tight plastic bag and boil in water heated to 85°C for 20 minutes and then sauté in a pan.
Cut the hake into four fillets and place them in cold, sparkling water for two minutes. Remove them and dry with paper towels. Preheat the oil to 68°C and fry the fillets for 10 minutes ensuring that the temperature of the oil remains constant. Dry the fillets on paper towels.
Serve the fillets on flat plates on a bed of purple carrot purée surrounded by the potatoes, artichokes and some potato chips. Salt to taste and garnish as desired.
Wine to pair:
(by Stefania Vinciguerra)
Franciacorta Satèn Docg
The DOCG denomination (guaranteed and controlled origin) of Franciacorta allows 5 different version of this wine: Franciacorta, Franciacorta Satèn, Franciacorta Rosé, Franciacorta Millesimato and Franciacorta Riserva. All wines that undergo secondary fermentation in the bottle and residue is removed by disgorgement.
The name Satèn is made up and the brand was registered in 1995 to indicate a specific type of Franciacorta: a blanc des blanc that also must have a 'taste softness' achieved by having lower carbonation in the bottle, less than 5 atm pressure, and it must be a Brut.
Regulations also establish the qualities the wine should have: ''a very delicate and persistent effervescence, almost creamy, and a straw-yellow color, which can be intense with green reflections. The aroma should be that of ripe fruit accompanied by delicate notes of white flowers and dried fruit, even roasted (almonds and nuts). A pleasing sapidity and freshness should come together to create a natural softness that recalls the delicate sensation of silk''. Apparently, the name Satèn was chosen with that sensation of silk in mind.
Area of production: in the province of Brescia, in the quality soils in the towns of Paratico, Capriolo, Adro, Erbusco, Cortefranca, Iseo, Ome, Monticelli Brusati, Rodengo Saiano, Paderno Franciacorta, Passirano, Provaglio d’Iseo, Cellatica and Gussago, as well as in an area that includes the towns of Cologne, Coccaglio, Rovato, Cazzago San Martino and Brescia. Excluded are areas that are not sunny enough or are at the bottle of a valley, humid areas near rivers, streams or lakes and vineyards above an altitude of 550m.
Grape varieties: a blanc des blanc made only with the white grapes used for Franciacorta, mostly Chardonnay with an optional addition of less than 50% of Pinot Blanc (the red Pinot Noir grape is used in other Franciacorta wines).
Winemaking method: The grapes must be turned into must exclusively through direct pressing without any destemming of the grapes. The use of oak barrels is allowed for fermentation and aging. The time the wine must sit on the lees begins when the wine is bottled and lasts until it is disgorged after a minimum of 24 months. Bottle pressure less then 5 atmospheres. Sugar dosage only brut.
Serving temperature: 8°C.
