Who said that fish can only be accompanied by white wines? We bring you two recipes of haute cuisine dishes prepared by our chef Mariano Pascual especially to pair perfectly with our Marqués de Murrieta Reserva and both are with fish
PARGO TO THE OVEN WITH ORTALIZES WHITE WINE ACID, FLIGHTS, APPLE, LIMA AND ROMERO
INGREDIENTS (FOR 2 PEOPLE)
• 1x800g snapper
• 1 x Sweet onion
• ½ Acid Apple
• 8 cl of Extra Virgin Olive Oil
• ½ Lima
• 1 x Tomato
• 12 cl of Chaplaincy White Wine
• Salt
• Black Pepper
• Berries of Romero
• ½ Liter of Mineral Water
ELABORATION
Take the loins out of the fish leaving it clean of thorns. Cook the spines and the head devoid of eyes in the mineral water until it reduces 2/3 parts. Repeat the same operation with the white wine and once reduced separately, unite them. We ended up shredding in the mixer and put it through a fine siander.
Snapper: We sealed the Snapper on both sides at medium-high temperature in the pan and then finished cooking in an oven at 70 °C for 8 minutes. If steaming is available, greater juiciness will be obtained.
We brown the tomato, apple and onion on a grill.
Presentation: Focus the fish on a hot flat plate. Make the sauce cord and season it along with the rosemary berries, the apple and the vegetables around it.
SALMON MARINED TO THE AROMA OF ENELDO, ENCURTED IN CREAM AND TOMATO AND WHITE WINE IN CONFITURE
INGREDIENTS (FOR 2 PEOPLE)
• 200g of Salmon in Lomo
• 2 Anchovies in Salting
• 1 Branch of Fresh Dill
• A little Dry Dill
• 2 Stars of Anise
• 100g of White Sugar
• 100g of Iodized Sea Fine Salt
• Drops of Lemon Juice
• Orange Juice
• Pickles: 1 Pickle and 4 Onions
• 10g of Honey Mustard
• 1 x Rosemary berry
• 5g of Brown Brown Sugar
• 2 cl of Chaplaincy White Wine
• 2 cl.de Acei Te de Oliva Virgin Extra Picual
• 130g of Mature Tomato
ELABORATION
Marinated: Mix the following ingredients: the salt, the white sugar, the two types of dill, the anise stars and the orange peel once the juice has been extracted. Place the salmon in a container with the skin touching the bottom of the container, cover for 3 hours and store in the fridge. After this time, remove the loins from the marinade and wash under the tap with cold water. Duck into not too small taquitos and deposit them on a deep plate. In another container mix the following ingredients: oil, orange juice, dried dill, lemon drops and white wine and cover the salmon for 30 minutes.
Tomato and White Wine in Confecture: Put the brown sugar with a few drops of white wine in a container until it is a blonde color. Add the tomato and rosemary. Cocer for 30 minutes and after that time, pass through a fine strainer.
Cream of pickles: Cocer the pickles in water at moderate temperature. Remove the cooking broth, add the oil and rectify vinegar if necessary. Crush into a glass mixer and pass through a fine strainer.
Presentation: On a cold flat plate and as a garnish and decoration we place the salted anchovy, the cream pickles, the jam and the honey mustard.
