We pair this flavorful summer cod fillet recipe with Trentino Doc Gewürztraminer 2022 Cantina La-Vis.
Ingredients for 4 persons:
4 MSC-certified cod fillets, curry powder, olive oil
For the curried vegetables: ¼ cup carrots, ¼ cup celery, ¼ cup zucchini, ¼ cup porcini mushrooms, ¼ cup corn, ¼ cup onion, ¼ cup leeks (all these vegetables should be diced), 1 clove of garlic, 1 tablespoon curry powder, 1 tablespoon tomato paste, 1 tablespoon raisins, 200 ml vegetable broth, fresh coriander, olive oil.
Procedure:
Cut the vegetables into cubes.
Combine them in a pan with crushed garlic and olive oil, season with curry powder, salt, and tomato paste, and heat over high heat.
Add the raisins and vegetable stock, bring to a boil, and simmer for 15 minutes.
Meanwhile, mix the olive oil with the curry powder and salt and add the cod fillets to marinate.
Heat a frying pan and then fry the cod skin-side down until golden brown. The oil should not be too hot, otherwise the curry powder will burn.
Add the finely chopped cilantro to the stewed vegetables.
Serve the fish fillets on top of the curried vegetables and garnish with a little fresh coriander.
*MSC (Marine Stewardship Council) is an international non-profit organization created to tackle the problem of unsustainable fishing with the aim of ensuring the supply of fish products for the future.
Wine pairing:
(Edited by Stefania Vinciguerra)
Trentino Doc Gewürztraminer 2022 Cantina La-Vis
With a rather intense golden yellow color, it teases the nose with a floral and spicy bouquet, enriched with lively notes of cloves and nutmeg. In the mouth, the full, consistent body envelops the palate. An intensely aromatic, structured, and full-bodied Gewürztraminer.
Production area: Lavis – Furli, Pressano – Carlovi, and the lower Cembra Valley. The vineyards face south and are located at an altitude of 350 meters. The soil is loamy, deep, originating from deposits with predominantly silty lithology.
Grape variety: 100% Gewürztraminer, trained using the Guyot and simple Trentino pergola methods, with a planting density of 5,000 vines/ha.
Harvest: manual harvest in the third ten days of September.
Vinification: soft pressing in an inert atmosphere, static decanting of the musts, temperature-controlled fermentation in stainless steel tanks, aging on the lees for approximately 5-6 months before bottling.
Alcohol content: 13.5% vol.
Serving temperature: 10-12°C.
Recommended pairings: fish-based appetizers, grilled white meats, or light tempura shellfish.
