Los Vascos Grande Réserve
Accompanied by roasted mullet with green beans
Suggested by Marcelo Gallardo, Technical Manager Viña Los Vascos
Ingredients
- 8 nice sized filets mullet
- 300 g green beans
- 4 large capers
- 1 orange
- 1 ripe tomato
- olive oil
- salt, pepper
- 2 baby turnips
- 4 leaves Thai basil
- mini courgettes
For 4 persons Preparation time: 40 minutes | Cooking time: 4 minutes
Pod the beans, remove skins and cook for 5 minutes in salted boiling water.
Dip the tomato for 20 seconds in boiling water, then peel.
Peel the orange right down to the flesh.
Wash the courgettes and turnips.
Cut the vegetables and orange into small cubes.
Finely chop the basil.
Sauté the courgettes and turnips quickly in olive oil.
Carefully remove the bones from the mullet using tweezers, put aside in the fridge.
Sauté the diced orange and tomato for 3 minutes in a pan with olive oil on a high heat. Add the other cooked vegetables, cook for a further 2 minutes, season with salt and pepper. Add the capers. Place in a dish covered with foil.
Heat a tablespoon of olive oil in a non-stick pan, place the mullet filets skin side down. Cook for 2 minutes on each side. Add salt and pepper.
Serve immediately with the vegetables sprinkled with basil.
Serve with a young vintage of Los Vascos Grande Reserve.
