Winery: Bodegas Avelino Vegas.
Tasting note: Pale golden color, very bright. On the nose, it has good complexity, the typical aniseed aromas of the Verdejo (fennel) joins a beautiful floral range (jasmine, orange blossom) and touches reminiscent of nuts and pralines. The palate is frank, almost unctuous, with good citrus acidity supported by fruit. Easy to drink and persistent.
Optimum service temperature: 10°-12° C.
A pairing: Merluza sobre verduritas frescas.
Ingredients: A loin of hake, two carrots, an onion, a clove of garlic, 200 gr. of peas, a zucchini, extra virgin olive oil, salt, pepper, a pinch of saffron and several sage leaves.
- Cut a piece of hake per person, leaving the skin.
- Put a splash of oil in a pan and, when hot, put the hake blocks on the side of the skin. Lower the heat, put a sage leaf on each block, cover and leave until it is at its point. Turn around just to seal the meat part.
- Finely chop the onion, zucchini, garlic and carrots in julienne and sauté in a pan. The carrot and zucchini should be left al dente. Add the peas at the end, without being preserved, and a few minutes before, if they are fresh.
- Season and add the pinch of saffron. Plating placing a bed of vegetables and on it, hake and sage leaf. Garnish with the juice of having sautéed the vegetables.
An ideal dish to accompany with a glass of Montespina Verdejo wine.