Winery: Compañía de vinos Telmo Rodríguez.
Tasting notes: Very intense cherry red color, young violet bull, slow tear. On the nose, it is frank and fruity with notes of good ripe red fruit, with touches of intense liquorice, with slight dairy yogurt memories of strawberry. The palate is fruity, long and persistent with a slight final bitterness. Good young wine
Optimum service temperature: 13°-15° C.
A pairing: Salmón al horno con costra de naranja y parmesano.
Ingredients: 4 loins of fresh salmon, 40 grams of panko (or crumbs dry and crumbled), 15 grams of freshly grated Parmesan cheese, 1 gram of grated orange peel (you can use dry skin if you have, or freshly grated), 15 grams of chopped almond, 1/2 tender onion, freshly ground black pepper, ginger powder, extra virgin olive oil.
- Preheat the oven to 210° C with heat up and down. Prepare the oven tray, cover it with aluminum foil, vegetable paper or teflon, and brush it with a little extra virgin olive oil.
- Put in a bowl the panko (or crumb of dry and crumbled bread), the freshly grated cheese, the orange peel, the chopped almonds and the tender onions, previously peeled and cut.
- Add the powdered ginger (amount to taste) and ground black pepper. Mix well with a spoon and then add the olive oil. Mix again to get a light preparation, but not that it is puddled in oil. You can pour the oil little by little to make sure of it, because depending on the bread crumb you use, you may need less oil.
- Clean the salmon loins well and dry them. Place them on the baking tray and cover them carefully with the preparation that will form the crispy crust after baking. Press lightly so that it adheres well.
- Insert the tray with the fish at medium height and bake for approximately 15 minutes, depending on how thick the loins are and the taste of the diner.