This recipe is inspired by a dish by Chef Mitch Tonks, adapted to meet SmartFood program guidelines, and features hake from sustainable fisheries. We pair it with Cesarini Sforza’s Trentodoc 1673 Brut Millesimato 2020.
Ingredients for 2 persons:
1 fillet (about 300 g) of MSC-certified hake* cut into 2 portions; 1 bunch of spring onions, trimmed and halved at the point where the green part meets the white part; 2 cloves of garlic; 1 tablespoon ground cumin; 3 tablespoons extra virgin olive oil, plus extra for drizzling; 1 avocado**; 4 green chilies; 1 handful of mint leaves; 1 handful of cilantro; 4 limes, juice only
Procedure:
Coarsely chop green chilies, the green part of spring onions, mint and most of the cilantro. Place them in the blender with the garlic, cumin, half the lime juice, 2 tablespoons extra virgin olive oil, and lightly salt. Blend until smooth, then set aside.
Peel the avocado and remove the stone, then coarsely chop the pulp. Finely slice the white part of the spring onions. Place both in a bowl and stir in a pinch of salt, the remaining lime juice, some cilantro, and a drizzle of extra virgin olive oil.
Heat over medium heat 1 tablespoon of extra virgin olive oil in a frying pan. Season the hake and place it in the pan with the skin side up. Add 3 tablespoons of water, then cover the pan with a lid and let the fish steam for 3 minutes.
Once cooked, lay the hake on the plate with a spoonful of avocado next to it, then drizzle with the sauce. Serve with white rice or potatoes.
*MSC (Marine Stewardship Council) is an international non-profit organization established to address the problem of unsustainable fishing with the aim of ensuring the supply of seafood for the future as well.
**L’avocado Has a low water content and a high lipid content. This is why it is classified in the category of oily fruit. Although its fat composition is mainly monounsaturated, the so-called good fats, its consumption should be moderate.
Wine pairing:
(Edited by. Stefania Vinciguerra)
Trentodoc 1673 Brut Millesimato 2020 Cesarini Sforza
Mild straw yellow with delicate copper highlights and fine, creamy perlage. Fruity olfactory impact, with golden apple and white peach, followed by ripe small fruits, then classic bread crust notes. Structured on the palate, with good complexity, continuous acidity supporting the sip and an elegant, persistent finish.
Production area: Val di Cembra (TN). Vineyard exposure south, southeast; elevation 500-600 meters above sea level; soil composition sandy loam, loose, rich in porphyry.
Grape varieties: Chardonnay and Pinot Noir, simple Trentino pergola and guyot training. Planting density 5,000 vines/ha.
Harvest: Manual harvest of grapes between late August and the first decade of September.
Production processes: Soft pressing of the grapes, static decantation of the musts, temperature-controlled fermentation in stainless steel tanks, followed by aging on the noble lees for more than 7 months. Subsequently, refermentation in the bottle takes place. After drawing and frothing, the sparkling wine rests in the bottle for 36 months on its lees before disgorging. Topping up takes place with a small amount of liqueur in the Brut type.
Alcohol content: 12.5% vol.
THIS RECIPE IS BROUGHT TO YOU BY CESARINI SFORZA SPUMANTI
