Bass filet with potato crust, red wine reduction and broccoli rabe
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
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 Kretzer Alto Adige DOC The Lagrein Rosato shows off its best side with this dish, providing a pleasant freshness and a fine liveliness.
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.
Add the wine, honey and cloves to a small pan. Reduce over a low heat to a quarter of its volume, and strain.
Peel and grate the potatoes. Season with salt and pepper.
Debone the bass filets and cover the fleshy side with the grated potatoes. Brown in a frying pan before transferring to a baking tray.
Finish in the oven for 10 minutes at 180°C.
Plate the fish and broccoli rabe and finish with the red wine reduction.
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