I do enjoy a challenge but sometimes it feels like you have bitten off more than you can chew. So in a couple of weeks, I am cooking a dish at this Italian Food and Wine Matching event. I am making a starter for about 80 people…. what did I sign up for?
Taste & Match is an event that has been running in Italy, in Rome, Milan, Turin and Venice. This is the first event outside of Italy and chose London as it’s a great food city. You can buy discounted tickets here.
Special deal on tickets – If you buy 3 tickets, you get the 3th one free.
If not, you can RT this to win a ticket.
RT & follow @fernandowine to win 1 ticket to the Italian Wine and Food Matching event #tasteandmatch this Friday http://bit.ly/Ly3R2h
The wine that I had been sent to taste was the Zanotto Prosecco Clofondo which is from the Prosecco region.
This wine was made in the old fashion way, like they did before the 70s. They did not use pressurized tanks and the second fermentation happens in the bottles. The bottle has a beer cap and there was a bit of an explosion on opening.
The wine is cloudy as the yeast from the fermentation is still in it, unlike champagne where they freeze the tips and remove them. It had quite large bubbles, a slight bitter lemon taste and a slight bitter aftertaste. It has 11% alcohol and would be perfect for aperitifs.
My dish that I decided to make to go with this wine is Blinis with Tea Smoked Trout and Dill and Horseradish Sauce.
The recipe might look complicated with a long list of ingredients but is actually not too difficult. Tea smoking fish is an old Chinese cooking technique. Sometimes, they like to add some star anise, szechuan peppercorns and other aromatics in with the tea and rice when smoking the fish to give an additional level of flavour.
Blinis With Tea Smoked Trout and Horseradish Sauce
For The Blinis
- 400 g plain flour
- 500 ml milk warmed or room temperature
- 4 free-range eggs
- 60 g white sugar
- 1 tsp salt
- 120 ml vegetable oil
For Smoking The Fish
- 4 tbsp jasmine tea leaves
- 10 tbsp fragrant Thai Jasmine rice
- 1 kg rainbow cod filleted
- 3 tbsp demerara sugar
- 5 tbsp prosecco optional
- Salt to taste
- Chopped Dill For Flavour
- A bottle of Horseradish
- Creme Fraiche
- Finely Chopped Dill
Making the Blinis
- Sift the flour and add to the milk, whisk
- Add the eggs, sugar and salt to the mixture and keep whisking until smooth
- Add the vegetable oil and stir.
- Cover with cling film for 30 minutes at room temperature for the batter to prove
- Get a large heavy bottom pan and oil it lightly with melted butter
- When the pan is very hot and spoon 1 tbsp of the mixture onto the pan
- This will take about 1 minute to cook If the pan is hot enough
- Turn over and cook for another 15 seconds.
- Place on a plate and put some butter on top to keep them soft and stop them from sticking together.
Marinade the Fish
- Prosecco or wine (I've used the matching prosecco here)
- In a bowl, place the washed fish and cover with the wine, herbs and seasoning. Leave for at least 4-5 hours or overnight.
To Smoke the fish
- Use a large wok or a big roasting pan and line it with foil
- Place the tea, rice and sugar on top of the foil
- Place another piece of foil on top to cover the rice and tea mix.
- Heat this up on top of the stove and it will start to smoke quite quickly.
- Place the fish on top of the foil, drizzle with a little olive oil and seasoning
- Cover the roasting tin with a secure lid or another piece of foil, making sure that it is secure.
- Leave it on moderate heat over the heat for about 15-20 mins.
- Turn off heat and leave to cool.
- Flake the fish when ready to serve.
For the Horseradish Sauce
- Mix 3 tbsp of horseradish with about 1tbsp chopped dill and leave in the fridge until needed
Putting it together
- Place 1tbsp of fish on top of a blini
- Spoon over some of the sauce
- Sprinkle with more dill for decoration