We enrich the recipe by flavoring it with herb-flavored oil and pair it with Lugana Brut Nature Metodo Classico Millesimato 2022 Perla del Garda. Recipe and pairing by Stefania Vinciguerra.
Ingredients (for 4 people)
4 fillets of sea bass (branzino) with skin on; 400 g potatoes; 1/2 untreated lemon (juice and zest); 50 ml milk; 3 tablespoons extra virgin olive oil; Salt and white pepper to taste; Parsley, thyme and basil (a bunch for the herb oil)
Procedure
Prepare the potato cream:
- Peel and cut potatoes into cubes, boil them in salted water.
- Drain and blend with warm milk, 2 tablespoons unflavored oil, grated lemon zest, and a little juice (to taste).
- Adjust salt and pepper: it should result in a smooth, velvety cream.
Meanwhile, prepare the herb oil:
- Finely chop parsley, thyme and basil.
- Stir in a tablespoon of oil and let stand.
Cook the sea bass fillets:
- Heat a nonstick frying pan.
- Cook the fillets on the skin side for 3-4 minutes, until crispy.
- Turn and cook 1 minute more on the flesh side.
- Season lightly with salt and pepper.
Plate:
- Spread the hot potato cream on the plate, lay the sea bass fillet on top, and finish with a few drops of herb oil and a drizzle of lemon zest.
Wine pairing:
Lugana Brut Nature Metodo Classico Millesimato 2022 Perla del Garda
Straw yellow with golden hues, fine and persistent perlage. Nose floral notes of jasmine, dried fruit and citrus with nuances of bread crust. Fresh and creamy palate, savory and fragrant, satisfying and very agile to drink.
Production area: the moraine hills area south of Lake Garda near the shrine of Our Lady of Discovery, in the province of Brescia. The vineyards take advantage of the beneficial temperate microclimate of the lake.
Grape varieties: 100% Turbiana (Trebbiano di Lugana) from organic farming.
Harvest: Grapes harvested by hand between late August and early September.
Production processes: le are subjected to soft pressing and undergo the first fermentation in steel at a temperature of 15°C for about 10 days. After the stay in steel, the second fermentation takes place in the bottle, according to the classic method, with permanence on the yeasts for a minimum of 60 months. Zero dosage. Offered in Magnum bottles only.
Alcohol content: 12.00% vol.
Serving temperature: 6-8°C.
Recommended pairings: As an aperitif and then sliced and cured meats, hot fish appetizers, battered vegetables, caponata, mixed fried fish, shellfish, mussels
