Quail with Pruneaux d’Agen, Sage and Olives

Quail

We love our quails! They have a delicate taste, but they also allow you to add strong flavours like sage, bay leaf or black olives. We prefer small and tasty black olives (in oil) for instance Taggia olives from Italy. Prune-wise Pruneaux d’Agen are ideal, but in general the prune should be moist, sweet and full of flavours.

Wine Pairing

A medium bodied red wine, not too complex, will work very well; for instance a Shiraz. We enjoyed our quail with a glass of Puech d’Hortes from La Colombette made from syrah and grenache grapes. The wine should balance with the sweetness (sage, Pruneaux d’Agen), the nutty character of the pancetta and the bitterness of the olives and the sage.

What You Need

  • 2 Quails
  • 50 grams of Pancetta
  • Sage (fresh, 6 leaves or so)
  • 6 Pruneaux d’Agen
  • 10 or more Black Olives
  • Olive oil
  • Butter

What You Do

Make sure the quail is sufficiently fat, not damaged and not frozen. Clean the inside of the quails with kitchen paper and remove anything that’s left. We prefer it if the head is still attached to the body. This allows you to use the skin of the neck, after having removed the head and the spine. Cut 4 prunes, the pancetta, the sage and the olives in smaller bits and mix together. Now stuff the quail with the mixture and finish with a prune. Use kitchen string to close the quail. Pre-heat your oven to 220° Celsius or 430°  Fahrenheit. Put the quails in a skillet with olive oil. Put some butter on top of the quail. Make sure the breast is downward facing. This way the fat will go towards the breast, making sure these are nice and moist. Put in upper half of oven. After 10 minutes turn the quails and label fat over the breast. After another 10 minutes your quails should be ready and golden. This of course depends on your oven. You may want to give the quails a few extra minutes. Remove from the oven, cover the quails with aluminium foil and let them rest for 10 minutes. Remove the kitchen string before serving.

 

Panna Cotta with Raspberry Coulis

Cream, Cream and More Cream

Such a lovely and simple dessert! Provided of course it’s made the right way. So no milk, no yoghurt, no cream cheese, no whipped cream and most certainly no whipped egg white! Just cream. Cooked Cream. And preferably cream with lots of fat because then you will need less gelatine. 
Fresh raspberries are preferred, but no worries, the frozen ones are also very tasty and suitable for making a coulis.

What You Need

  • For the Panna Cotta

    • 500 ml fresh Cream
    • 3,5 leaves of Gelatine
    • 1 Vanilla Bean
    • 25 gram Sugar
  • For the Raspberry Coulis
    • 250 grams of Raspberries
    • 25 grams of Sugar
    • 1 tablespoon of Water

What You Do

The recipe is for 6 panna cotta (actually should we say 6 panne cotte).
Slowly bring the cream to the boil. Add the seeds of the vanilla but also add the remainder of the bean. Now keep close to boiling for 15 minutes. Stir when necessary. Remove from the heat and while stirring add the sugar until totally resolved. Now pass through a sieve to make sure you remove all the bits you don’t want. Follow the instruction of the gelatine and add the leaves. Stir well until homogeneous. Cool the liquid somewhat before filling the forms. We used a silicone mold. Nice and easy! The only thing you need to do is to make the mold a bit moist with water. Let the panna cotta cool and then store in the refrigerator until set. Don’t forget to seal with cling foil, otherwise your panna cotta will absorb aromas from other food in the refrigerator.

Heat the raspberries with the sugar and water. Cook gently for 5 minutes. Pass through s sieve (if necessary twice) making sure you apply some pressure but not too much. You don’t want pips in your coulis! Let cool for 30 minutes before transferring to the refrigerator.

Panna Cotta with Raspberry Coulis © cadwu
Panna Cotta with Raspberry Coulis © cadwu

Salade Niçoise

Pan Bagnat

The origin of the Salade Niçoise goes back to the days that life on the French Côte d’Azur was harsh. It was a remote and poor region and people tried making a living trough fishing, harvesting flowers for the perfume manufacturers and growing olives. Not a tourist in sight and no fancy lunches. Bread would be baked once every fortnight and people would soak the stale, day-old bread with water, olive oil or ripe tomatoes. Over the years this developed into what is known today as Pan Bagnat: bathed bread. Interestingly enough the stuffing became a dish in its own right: the Salade Niçoise.

Today’s Salade Niçoise is of course much more than water, olive oil and tomatoes. According to the founders of the label Nissarde Cuisine the Salade Niçoise is a combination of tomatoes, boiled eggs, salted anchovy, tuna in oil, spring onion, small black Niçoise olives, basil and olive oil. Optional ingredients are artichoke, broad beans, green pepper, garlic and radish.
And now I can hear you think: but how about the haricots verts and the potatoes? And haven’t you forgotten the vinegar?

Let’s start with the vinegar: a few drops are allowed but the idea goes back to the Pan Bagnat. So little or no vinegar and certainly no balsamic vinegar, mustard or mayonnaise. 

It was Auguste Escoffier who introduced the haricots verts and the potatoes as ingredients of the Salade Niçoise. For the guardians of the Nissarde Cuisine this is clearly a ‘no go’ (also because Escoffier was not from Nice). We were brave and did a small experiment by preparing both variations.

We expected the Escoffier version to be the winner of our small competition, but the stars clearly go to the Nissarde version: elegant, light, full of flavours and a tribute to the ingredients. Forget about haricots verts, potatoes, vinegar and grilled fresh tuna!

What You Need

  • Tomatoes
  • Salted Anchovy
  • Tuna in Oil
  • Spring Onion
  • 2 Boiled Eggs
  • Small Black (Niçoise) Olives
  • Basil
  • Olive oil
  • Optional
    • Artichoke
    • Broad Beans
    • Green Pepper
    • Garlic
    • Radish
  • Version Escoffier
    • Haricots Verts
    • Potatoes
    • Mesclun
    • Vinegar
    • Black Pepper

What You Do

For the Nissarde Cuisine version: cook the eggs until nearly set, clean the vegetables, wash and slice the anchovy. Then combine quartered tomatoes, sliced spring onion, tuna, anchovy, olives and basil. Drizzle with excellent olive oil and garnish with eggs. Toss briefly to make sure all ingredients are coated with oil.
For the Escoffier version: briefly cook the haricots verts and cool in cold water. Cook the potatoes until done. Cook the eggs until nearly set. Wash and slice the anchovy. Clean the vegetables. Combine quartered tomatoes, sliced spring onion, tuna, anchovy, olives, cubed potatoes, haricots verts and basil. Mix olive oil and vinegar. Drizzle with the dressing and garnish with eggs. Toss briefly to make sure all ingredients are coated with the dressing.
For a more luxurious version replace the canned tuna with grilled tuna.

Lentils with Confit of Duck

A Nice Lunch

Think France, think a small restaurant in a small street, nice and simple, no Michelin star in sight. It’s 12.30, time for a quick lunch. You enter the restaurant, take a seat and order today’s dish, the plat du jour. It turns out to be a generous helping of lentils with confit de cuisse de canard and parsley. After having enjoyed your lunch, you think about the joy of good food and the beauty of lentils. Lentille Verte du Puy, such a treat! The combination of the confit, the lentils and the parsley with the sweetness of the shallot and the garlic is elegant, moist and full of flavours.

Feel free to buy ready-made confit. You could of course make it yourself but it is fairly time consuming and not something you would do for two confits only. In our experience most of the confits you can buy (tinned or vacuumed) will be fine. If you’re lucky your local butcher will make his or her own confits. We have included an alternative recipe below.

Wine Pairing

We suggest a glass of not too complex red wine; a well-balanced wine with notes of red fruit, gentle tannins and not too oaky. We enjoyed a glass of Bordeaux-Supérieur, Château Picon.

What You Need

  • 3 Shallots
  • 1 Garlic Glove
  • Coriander Seed
  • Lentils (Lentille Verte du Puy O.P & A.O.C. from Sabarot)
  • Chicken Stock
  • 2 Confits de Canard
  • Olive Oil
  • Parsley
  • Black Pepper
  • Optional: Green Salad

What You Do

Finely chop one shallot and glaze gently in olive oil. In the mean time check the lentils for small pebbles; wash them. Once the shallot is glazed add the crushed coriander seed and the lentils. Heat and stir for one minutes, as you would do with risotto rice. Add some chicken stock and water (the stock is only intended to give the lentils a small push) and leave to simmer on low heat. When the lentils are nearly done, finely chop the other two shallots and glaze gently in olive oil and in the fat that comes with the confit. In parallel warm the two confits. After a few minutes add the finely chopped garlic to the shallot. Chop the parsley. When the garlic and shallot are nicely soft and sweet, add the parsley, some black pepper and then mix with the lentils. Remove the skin from the confit and serve the duck on top of the lentils. Perhaps serve with a simple green salad.

Alternative Way of Making Confit of Duck

Start by crushing a nice amount of juniper berries. Take a sheet of strong aluminium foil, add some crushed berries, a bay leaf and put one duck leg (skin side up) on top. Drizzle with plenty of olive oil. Add the remainder of the berries and a second bay leaf. Wrap the meat in foil, making sure it is tightly closed and the foil intact. If not sure wrap with a second piece of foil. Transfer to a warm oven (90° Celsius or 200° Fahrenheit) for at least 8 hours.

Lentils with Confit of Duck © cadwu
Lentils with Confit of Duck © cadwu

The Art of Cooking

Culinary Art

For most of us cooking is something we do on a more or less daily basis. We cook rice, fry meat, prepare a salad and when we want to make something special, for instance Tournedos Rossini or Pêche Melba, we follow a recipe.
For a few people cooking is about combining flavours, colours, textures and temperatures. Cooking is all about creativity; cooking has become an Art. Chefs invent dishes and utensils, they set the standard for regional cuisines and they guide us. Their artefacts are dishes and recipes; their art is Culinary Art.

The Escoffier Museum

Unfortunately there are not many musea dedicated to the Culinary Arts: in Napa, California (the The Culinary Institute of America), in Marrakesh (Museum of Moroccan Culinary Art) and in the beautiful French village of Villeneuve-Loubet: the Escoffier Museum of Culinary Arts. It is housed in an authentic Provençal style home from the 18th century: the birthplace of famous chef Auguste Escoffier.

The Escoffier Museum was founded in 1966 and is home to an intriguing collection, ranging from a Provençal kitchen (with a grill in front of an open fire), a predecessor of the mandoline (invented by Escoffier), a room with the most amazing sculptures made from sugar and chocolate, a room with Escoffier’s desk and a library with over 3000 books, a video room, a room with over 300 menus and a room dedicated to other great chefs.

Three Great Chefs

The museum owns a very nice portrait of Antonin Carême and a picture of Eugénie Brazier (1895 – 1977), also known as Mère Brazier. She was one of the ‘mothers’ in Lyon and she brought local cooking to the level of Gastronomy. She founded her first restaurant Mère Brazier in 1921 at the age of 26. She was the first to be awarded 6 Michelin stars for two restaurants. She truly is the founder of the regional Cuisine Lyonnaise. Indeed, the cuisine made famous by Paul Bocuse.
Antonin Carême (1784 – 1833) was very likely the first modern chef, an influential author and inspiration to chefs. He introduced the toque, he was a dear friend of Gioachino Rossini and very likely the creator of the tournedos Rossini. He started his career as patissier and became chef to Napoleon, the later George IV and Tsar Alexander I.
And of course Auguste Escoffier (1846 – 1935), chef in Paris, Monte Carlo and London. Together with César Ritz he created the luxury hospitality trade. He introduced behavioural and organisational standards in the kitchen. He stressed the importance of personal hygiene of kitchen staff and encouraged the further education of his employees. He developed the brigade system with party leaders and designed kitchen utensils. He introduced fixed price menus and developed Bouillon Kub with Julius Maggi. But above all he created many beautiful dishes and was chef to the rich, the famous and to royalty. And he was an author, of course, most notable of the Guide Culinaire (1903).
In 1910 (when working in London) he published about a project to extinct pauperism in the UK. Two years later he organised the first fundraising dinners to support charitable causes. His social interests went far beyond the rich and the famous.

Pêche Melba

The menus make you think about all these no doubt wonderful dishes, about the richness of the dinners and lunches, the extravagance of the food and wine served. Wouldn’t it be interesting to taste some of it? A slice of Filet de Boeuf a la Chartreuse? A piece of the Gateau Soufflot? The real artefacts of Culinary Art can be found in restaurants. Which creates an interesting dilemma. Pêche Melba was created by Auguste Escoffier for the famous opera singer Nellie Melba in 1893. The final recipe is a combination of peaches, vanilla ice cream and raspberries. Where can we taste Pêche Melba as if made by the great chef himself? Many restaurants offer Pêche Melba with additions such as whipped cream, mint, dried almonds or replacements such as strawberries and canned peaches. Very much not what Escoffier intended. So we can read the original recipe as written by Escoffier (on display and sale in the museum) but where to taste the real Pêche Melba?

Fortunately the museum offers a free tasting of Pêche Melba to all visitors between June and September. Indeed, depending on the availability of fresh, ripe, juicy peaches.

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Risotto With Squid

A Tasty Bonus

Combining rice with squid is an excellent idea. Just think about Arroz Negro, the black rice from Valencia. We combine rice (Acquerello, of course!) with fresh (or frozen) squid. Cleaning squid can be a bit intimidating, but it’s not difficult at all. The result is much better than the already cleaned frozen tubes you can buy plus you get the tentacles as a tasty bonus. Becky Selengut’s video is very helpful. This is how we do it:

  • Start by removing the head from the body. When you do this gently, you will also remove most of the internal organs of the squid. You may want to secure the ink for later use.
  • Just below the eyes, cut off the tentacles using a knife or scissors. Remove the beak (located at the base of the tentacles). Discard internal organs and beak. Transfer the tentacles to a bowl.
  • With your fingers remove the cartilage (this is the part that looks like it is made of plastic).
  • Now you have a choice: you could leave the skin on; it does add extra colour to the stew. But you could also remove the skin of the tube and fins. Best is to start in the middle and then gently pull the skin towards the top and bottom.
  • Remove the fins and transfer to the bowl.
  • Turn the tube inside out by pushing the top into the tube. This allows you to remove all internal organs and the membrane.
  • Turn the tube outside in by pushing the top into the tube. Transfer to the bowl.
  • Wash the tube, fins and tentacles with cold water.

Wine Pairing

Best is to combine this seafood risotto with a light, aromatic white wine. One that is fresh and dry. We enjoyed our risotto with a glass of Bianco di Custoza 2018, made by Monte del Frà in Italy. It is a well-balanced, dry white wine, with a fruity nose. Its colour is straw yellow, with pale green highlights. It is made from a variety of grapes: Garganega, Trebbiano Toscano, Trebbianello and Cortese. An excellent combination with the seafood risotto.

What You Need

  • For the Squid Stew
    • 500 grams of Squid (to be cleaned)
    • Olive Oil
    • Shallot
    • 2 Garlic Gloves
    • 200 grams of Tomatoes (peeled, seeded and cut in chunks)
    • 1 Red Chilli
    • Red Wine
    • Two Fresh Bay Leaves
  • For the Risotto
    • 100 gram of Risotto Rice (Acquerello)
    • Fish Stock
    • Shallot
    • Butter
    • Parmesan cheese
    • Black Pepper
    • Crispy Japanese Seaweed

What You Do

A day before serving the risotto, prepare the stew: use a heavy, iron skillet. Cut the shallot in small bits and glaze gently in olive oil. Once the shallot is glazed add the garlic and the deseeded, chopped red chilli. After a few minutes add the squid (chopped tube and fins, tentacles ). Fry for a few minutes, add the tomatoes, a glass of red wine and the bay leaf. Allow to simmer for 4 hours. If necessary add a splash of water. Stir every 15 minutes. Remove the bay leaf, cool and store in the refrigerator.

The next day start by peeling and chopping the shallot. Add butter and olive oil to a pan and glaze the shallot. In another pan bring the light fish stock to a boil. After 5 minutes add the rice to the pan with the shallot and coat for 2 minutes. Add the squid stew and mix. Start adding the stock, spoon by spoon and stir the rice frequently. When using Acquerello rice it takes 18 minutes. Check the rice. When okay, transfer the pan to the kitchen counter top and leave to rest for 2 minutes. Add chunks of butter, stir, add a bit more butter and grated Parmesan cheese. Stir, a bit of black pepper, add more butter or Parmesan cheese if so required. Serve immediately with some crispy Japanese seaweed.

Risotto with Squid © cadwu
Risotto with Squid © cadwu

Seared Scallops with Truffle and Potato Mousseline

Truffles Are a Chef’s Best Friend

Truffles range from affordable summer truffles (€100 per 100 gram) via expensive winter truffle (€150 per 100 gram) to extremely expensive white truffles (starting at €375 per 100 gram). Cultivated truffles are considerably less expensive but unfortunately they have less flavour and taste.

Commercially it’s a clever idea to introduce high end products like Risotto with Truffle, Truffle Mayonnaise, Crisps with Truffle, Butter with Truffle Flavour or Black Angus Truffle Burger. The addition of truffle allows the producer to charge more compared to the regular product. So you wonder, how much truffle is actually added? Well, don’t be surprised: it ranges from hardly any truffle to absolutely no truffle at all.

The risotto rice for instance contains 0,2% of truffle per 100 gram. Probably it will be a cultivated truffle, so the impact of the 0,2% is zero. Especially if you take into account that summer truffle (and white truffle to be complete) loses its flavour when heated. Let’s look at the figures: the truffle risotto rice comes at €8,50 per kilo (containing 98,8% of rice) and the same rice without truffle at €2,75 per kilo. So for nearly 6 Euro difference you buy 2 gram of cheap truffle, 8 gram of porcine, parsley, garlic and chives. Yes, indeed, it’s Liza Minnelli singing Truffles makes the world go round, the world go round!

But I Did Taste Truffle!

Of course you didn’t. You imagined you tasted it because it said so on the pack and because the producer most likely added 2,4-dithiapentane, a synthetically produced, aromatic molecule. Products containing 2,4-dithiapentane taste and smell like a bad chemical version of the real thing. It’s especially sad because people confuse the smell of 2,4-dithiapentane with the smell of real truffle.
If people say they don’t like truffle they actually say they don’t like 2,4-dithiapentane, which is great.

Life is simple and truffles are expensive. So get rid of the truffle flavoured rice, oil, mayonnaise, preserved truffle and what have you and enjoy spending some real money on a good product!

An Exciting Combination

In this recipe we combine winter truffle with scallops and potatoes. Winter truffle improves in taste when warm. And it loves potatoes. Perhaps because both grow underground and have a similar odd shape?

Wine Pairing

You need a medium bodied wine to match the powerful taste and flavours. One that brings freshness, citrus, purity and character. We enjoyed a glass of Costieres de Nimes Nostre Pais 2016. You could also go for a Chardonnay with a touch of wood. Combining it with a Pinot Blanc, Pinot Gris or Picpoul de Pinet is not a good idea because you then miss out on the necessary earthy tones in the wine.

What You Need

  • 3 Fresh Scallops (preferably in the shell)
  • 1 Starchy Potato
  • Milk
  • Butter
  • White Pepper
  • Salt
  • 10+ Gram of Black (Winter) Truffle

What You Do

Start by making the mousseline: peal the potato and cook until done. Make a mash with a fork or a potato squeezer. Optional: pass potatoes through a fine sieve. Warm the milk and add to the mash. Add a generous amount of butter. Use a whisk to make the mousseline. Add white pepper. The mousseline must combine with the intense taste of the scallops, so a touch of salt is also needed. Keep warm. Half the scallops and fry quickly in a touch of butter in a non sticky pan. When nearly ready, grate the truffle. Take two warm plates, dress with the mousseline, add the three scallops and top with black truffle.

Seared Scallops with Truffle and Potato Mousseline © cadwu
Seared Scallops with Truffle and Potato Mousseline © cadwu

Quail with Pruneaux d’Agen and Bay Leaf

Fond Memories

Many years ago we enjoyed dinner at a restaurant called Auberge des Seigneurs in Vence, France. The menu included classic dishes such as blue trout, chicken, tian and tender lamb cooked on a spit before an open fire. Ah, Madame Rodi, we fondly remember those evenings, Monsieur Tim and your infinite hospitality.
One of the items on the menu was quail with prunes and bay leaf. Since that day we love our quails! They have a delicate taste, with a nice touch of fattiness. For some reason the meat goes very well with strong flavours like bay leaf, black olives, sage et cetera.
Make sure the quail is sufficiently fat and not frozen. We prefer it if the head is still attached because it allows you to use the skin of the neck, after having removed the head and the spine.
Buying Pruneaux d’Agen could be a challenge, but other prunes will be fine too, provided they are moist and tasty.

Wine Pairing

At the Auberge we enjoyed the red Rimauresq Classique, A.O.P. Côtes de Provence – Cru classé. In general a red wine will go very well with the quails, provided it comes with a bit of fruit and it is not too complex. It should balance with the sweetness and nuttiness (prunes, pancetta) of the dish and the beautiful smell of bay leaf.

What You Need

  • 2 Quails
  • 50 grams of Pancetta
  • 2 Bay Leaves
  • 6 Pruneaux d’Agen
  • Olive oil
  • Butter

What You Do

Clean the inside of the quails with kitchen paper and remove anything that’s left. Check the skin for feathers and hollow shafts. Cut 4 pruneaux and the pancetta in smaller bits and mix together. Now stuff the quail with a bay leaf, then the mixture and finish with a pruneaux. Use kitchen string to close the quail. Pre-heat your oven to 220° Celsius (430° Fahrenheit). Put the quails in a skillet with olive oil. Put some butter on top of the quail. Make sure the breast is downward facing. This way the fat will go towards the breast, making sure these are nice and moist. Put in upper half of oven. After 10 minutes turn the quails, label fat over the breast and after another 10 minutes your quails should be ready and golden. Remove from the oven and let the quails rest for 10 minutes.
Remove the kitchen string and serve with seasonal vegetables from the oven.

 

 

André Daguin

A Grand Chef

Le chef gascon André Daguin, roi du magret de canard, est mort.
André Daguin died earlier this month in Auch, France. From 1960 to 1997 he was owner and chef of the Hôtel de France in Auch. He was awarded two Michelin Stars and more importantly for us he put Gascogne
on the culinary map. He was one of the leaders of the nouvelle cuisine and a master of foie gras. He was much appreciated by other French chefs and was elected President of Union des Métiers et des Industries de l’Hôtellerie, the French association of people working in hotels, restaurants and bars. His most significant and unparalleled contribution was the invention of Magret de Canard or grilled Duck Breast in 1959. It is one of many reasons why he was a grand chef.

A True Invention

The best known preparations of duck are confit de canard (the legs of the duck cooked in goose fat) and magret de canard, smoked or grilled. As if preparing the whole bird is not something you want to do. When you look for recipes in classic cookbooks like La Cuisinière Provençale by J.- B. Reboul (published in 1897) and in La Scienza in Cucina e l’Arte di Mangiare Bene by Pellegrino Artusi (publihed in 1891), then you will notice that all recipes are for complete birds. Braised if a young animal, stewed if older and larger. With olives, chipolata (small sausages), oranges or onions.
One day in 1959, after a busy lunch, a sales man arrived at the Hôtel. Not much was left in the kitchen, but André Daguin wanted to serve lunch to his late guest. He took a raw magret (ready to be made into confit) and prepared it quickly, like a steak. No doubt the surprised guest loved it. A nice and unconfirmed story.

Today grilled duck breast is one of France’s most popular dishes and many chefs offer recipes for it. With an orange sauce, with a green pepper sauce or with an Asian twist.
The original (!) by André Daguin is with foie gras. Obviously!

Breast of Duck with Thyme © cadwu
Breast of Duck with Thyme © cadwu

 

Salad with Various Beans and Swordfish

When in Valencia

The Mercat Central in Valencia is one of the largest markets in Europe. Its architecture is amazing, but even more stunning are the products: fruit, vegetables, mushrooms, wines, fresh meat, sausages, hams, herbs, spices, fish, bread, chickens, pickles, snails, weeds, offal, rice, nuts, beans: anything and everything you can dream of.
Albufera is a fresh water area not far from Valencia used for growing rice. It is of course the ideal rice for paella. If an original recipe of paella would exist, it would include rice, olive oil, rabbit, saffron and various beans such as broad beans, roget and garrofón.
Inspired by the classic Salade Niçoise we bought a slice of excellent swordfish, sweet onions, potatoes, eggs and of course: lots of beans. Shall we call it Salade Valençoise?

Wine Pairing

We served the salad as a main dish. Combining wine and salad is not straightforward because acidity is an important aspect of a dressing and therefore of a salad. In this case we have a range of flavours and textures so we would suggest a wine with a very present floral bouquet. The taste should be smooth and fruity. We enjoyed it with a glass of Albariño Rias Baixas 2018 produced by Bodegas Bouza do Rei, made from 100% Albariño grapes.
Another excellent choice would be Sericis, 2018 from the house of Murviedro. A wine from Utiel-Requena, so from the Valencia region. A wine made from 100% Merseguera grapes. Full bodied yet light, elegant and surprisingly low in its alcohol with only 12%. Well balanced acidity which is great when combining it with a salad.

What You Need

  • Mixed Salad
  • White Sweet Onion
  • Flat Beans (we also used the local red variety Roget)
  • Green Peas
  • Broad Beans
  • Garrofón (Lima Beans or Butter Beans)
  • Sword Fish
  • 2 Eggs
  • 2 Small (New) Potatoes
  • Olive Oil
  • Vinegar
  • Mustard
  • Black Pepper

What You Do

Start by pealing the broad beans, the green peas, the flat beans, the garrofón beans and the potatoes. Cook all five ingredients separately until al dente. Cook the eggs until just done. Let cool. Peel the broad beans and the garrofón beans again. Make a dressing by combining olive oil, vinegar and mustard. Slice the flat beans, the onion and the potatoes. Cut the egg in four. Fry the swordfish until just done. In parallel mix the salad with the onion, the flat beans, the green peas, the potatoes and the broad beans. Add the dressing and toss. Slice the swordfish and decorate the salad with egg, garrofón and swordfish. A touch of black pepper to finish.