Bass filet with potato crust, red wine reduction and broccoli rabe
60 min
middle
serves 6
Ingredients
6 bass fillers (150 g each)
400 g potatoes
300 ml red wine
20 g acacia honey
2 cloves
500 g broccoli rabe
20 g anchovies, desalted
extra-virgin olive oil
salt and pepper
400 g potatoes
300 ml red wine
20 g acacia honey
2 cloves
500 g broccoli rabe
20 g anchovies, desalted
extra-virgin olive oil
salt and pepper
Which wine pairs well with bass fillet?
Pinot Nero Alto Adige DOC
Fish in a red-wine sauce pairs beautifully with red wines, provided they have a lot of fruitiness and very little tannin; Pinot Noir can often provide both, as well as a delicate acidity that leads to a vibrant mouthfeel.
Lagrein Rosé Alto Adige DOC
The Lagrein Rosé shows off its best side with this dish, providing a pleasant freshness and a fine liveliness.
Fish in a red-wine sauce pairs beautifully with red wines, provided they have a lot of fruitiness and very little tannin; Pinot Noir can often provide both, as well as a delicate acidity that leads to a vibrant mouthfeel.
Lagrein Rosé Alto Adige DOC
The Lagrein Rosé shows off its best side with this dish, providing a pleasant freshness and a fine liveliness.
Preparation
Step 1
Cook the broccoli rabe for 5-6 minutes in boiling salted water. Drain and fry with a little oil, the anchovies, and salt and pepper.
Step 2
Add the wine, honey and cloves to a small pan. Reduce over a low heat to a quarter of its volume, and strain.
Step 3
Peel and grate the potatoes. Season with salt and pepper.
Step 4
Debone the bass filets and cover the fleshy side with the grated potatoes. Brown in a frying pan before transferring to a baking tray.
Step 5
Finish in the oven for 10 minutes at 180°C.
Step 6
Plate the fish and broccoli rabe and finish with the red wine reduction.
