Oven Baked Fish with Albarino

Posted by Darby on April 9, 2009 under Albarino, Main | Be the First to Comment

This simple recipe for Oven Baked Fish has been supplied by Rob Gillespie from Rusty Fig Wines.

Ingredients 

•  800 grams blue eye cod cutlets
•  2 cloves garlic chopped
•  1/2 tsp salt
•  1 cup parsley chopped
•  225 ml Albarino or another dry white wine 
•  1 large onion chopped
•  1 red pepper chopped
•  1 lemon sliced
•  250 ml fish stock
•  extra virgin olive oil
•  breadcrumbs

Method

• Place fish in a roasting pan. Season with garlic, salt and parsley.
• Add Albarino and sprinkle with breadcrumbs.
• Place onion, lemon and pepper around fish and add fish stock.
• Bake for 30 minutes at 180 degrees C.
• Serve with fried potatoes.

Wine Suggestion

This dish needs an aromatic white wine, for example a crisp white Albarino from Rusty Fig Wines

The winery is situated near Cobargo in the South Coast Zone of New South Wales. Rusty Fig is named after a local species of tree. The vineyard specialises in Spanish varieties Albarino and Tempranillo, they also have Chambourcin and Verdelho.

Rob Gillespie from Rust Fig says 

This is a favorite recipe with sea bass in Galicia in NW Spain where Albarino is grown. We’ve adapted it to Australia by substituting blue eye which is very popular near our Rusty Fig vineyard on the south coast of NSW.

Grilled octopus recipe

Posted by Darby on April 8, 2009 under Albarino, Main, Tapas | Be the First to Comment

Grilled Octopus requires some preparation, but the final cooking is fairly quick.

Stephanie Alexander, in her COOK’S COMPANION, recommends tenderising octopus with a meat mallet until the flesh loses its bounciness.

Preparation

Cut the tentacles away from the body. If the head is not too large, say more than 20cm in diameter you can use it as well. Turn it inside out and remove the beak and internal organs. Remove the suckers from the tentacles and skin them under running water. If you are using the head score it well or cut into strips similar in size to the tentacles.

Marinate the octopus for a few hours or preferably overnight in olive oil along with some garlic, dried oregano and bay leaves.

To cook

To cook drain off the olive oil and grill for a few minutes on a hot barbeque or under your kitchen grill. Don’t bother about a dipping sauce, just serve with lemon or lime wedges.

Grilled octopus can be served as a tapas dish (just add toothpicks) as part of a seafood platter, or as a dish in its own right.

Wine Suggestion

A crisp aromatic white wine can be served with octopus. Why not try a crisp dry  Albarino wine