Vacqueyras white wines surprise people with their freshness and balance, which is why I have chosen a seasonal recipe in harmony with a mineral white Vacqueyras.
It has a beautiful light yellow colour with small, bright green reflections.
It is well-balanced and fresh on the palate with notes of lemon and acidity. Notes of white flowers which are easily recognisable on the nose and palate. It is best served chilled between 10° and 12°C.
It will brilliantly accompany my mackerel and potato salad as a starter or main course.
Finding a perfect match between a dish and a wine remains a perilous styling exercise for any cooking enthusiast.
The dish probes the wine, revealing in it unexpected flavours, unsuspected aromas and hidden talents.
An accomplished “food and wine” pairing means above all knowing how to surprise, while always respecting the good things in life.
steamed potato salad smoked mackerel
INGREDIENTS: (for 2 people)
- 2 smoked mackerel fillets
- 6 small potatoes
- 1 small sliced pear
- 4 button mushroom
- 1/2 small red onion
- Mesclun salad
- Olive oil
For the sauce:
- 3 tablespoons of organic sheep’s milk cheese
- A few drops of lemon juice
- 1 tablespoon of olive oil
- 1 teaspoon of mustard
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of pepper
Wash and peel the potatoes.
Cook the potatoes for 15 to 20 minutes in a gentle steamer.
Wash the mushrooms.
Cut them into thin slices.
Cook the mushrooms in olive oil for 1 minute on each side.
Prepare two pretty serving plates.
Place a little mesclun salad on the bottom of the plates.
Place the sliced potato on top of the salad.
Arrange the smoked mackerel on top of the potatoes.
Place the fish, fried mushrooms, half slices of very, very thinly sliced red onion and slices of pear on top of the fish.
Drizzle with the cottage cheese sauce and serve immediately.
Serve with a glass of Vacqueyras white wine.
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