Vino Blanco Legaris Sauvignon Blanc

Age: Crianza.

Winery: Bodegas Legaris.

Tasting notes White Wine Legaris Sauvignon Blanc: 

Yellow color with greenish reflections.

Great aromatic intensity, highlighting aromas of tropical fruit and vegetable reflections characteristic of this variety, while retaining a mineral background characteristic of the area. 

The palate is elegant and ample, with a long aftertaste, where the aromas appreciated in the nose reappear.

Optimum service temperature: 7º-10° C.

A pairing: Pescado con salsa de gambas.

Ingredients: 200 g of raw shrimps, 400 g of hake loins (or other white fish), flour, one spring onion (or spring onion), two cloves of garlic, fresh parsley, salt, white wine for stewing, oil, water.

Elaboration:

- Peel the shrimps and put the clean bodies aside in a bowl. In a deep frying pan with oil over low heat, add the heads and let them boil for a few minutes in the oil, so that they release their juice.

- Set aside the heads and any remaining whiskers and other shells. The oil will have acquired an orange color.
- Chop an onion very finely and a couple of cloves of garlic. We will put it in the pan with the shrimp oil to poach over low heat for about 7 minutes. We will also put a spoonful of chopped fresh parsley.

- Meanwhile, salt the hake fillets and flour them. When the onion is at the desired point, place the hake in the pan and turn up the heat a little. Brown on both sides.

- Add the reserved shrimp carcasses to the pan.

- Cover everything with half a glass of water and half a glass of white wine. Correct a little salt and let it cook for about 15 minutes or until the sauce thickens to our taste.

A delicacy!