Cune Barrel-Fermented Blanco is a reminder of how good white Rioja can be. Made 100% from the Viura grape variety, it has fresh citrus flavours and a creamy richness.
Stockists:
Asda, Coop, EH Booths, Majestic, Sainsburys, Waitrose
Pairs well with:
Iberian ham, paella and escalivada (grilled vegetables).
Recipes:
Serves 4
INGREDIENTS
4 x skinless, boneless cod fillets
8 slices of serrano ham
Oil for frying
200g shallots finely sliced
1tbsp smoked paprika
2 cloves garlic finely chopped
200g arborio risotto rice
600ml chicken or vegetable stock
100ml @cvnevino Cune Barrel Fermented Blanco wine
70g fresh spinach roughly chopped
150g soft (Philadelphia style) cheese
METHOD
Salt and pepper
Heat the oven to 190C.
Pat the cod fillets dry.
Lay two slices of serrano ham down, slightly overlapping.
Place one of the cod fillets at one end of the ham and tightly roll it up
so that it’s covered. Repeat with the other fillets.
Heat a good drizzle of oil in a large, deep, ovenproof, non-stick pan with
a lid.
Add the ham wrapped cod and gently fry for 1 minute on each side. Remove
the cod and set aside.
Add the shallots to the pan and fry for 5 minutes until soft.
Stir in the paprika, chopped garlic and risotto rice. Stir on a medium heat
for 1 minute.
Add the hot stock and wine to the pan and season with salt and pepper.
Bring it to a steady boil with the lid on the pan, then put the pan in the
oven (lid on) for 10 minutes.
Remove from the oven. Add the chopped spinach and soft cheese and stir
until thoroughly combined.
Lay the ham wrapped cod on top of the rice. Place the lid back on the pan
and return to the oven for 15 minutes, or until the fish and the rice is
cooked through.
Divide the fish between 4 plates, stir the risotto before serving with a
green, leafy salad.
INGREDIENTS
2 large shallots
50g @cvnevino Barrel Fermented Rioja Blanco
Small handful chopped parsley
75g butter
75g whole meal flour, plus extra for coating (I am loving using @pimhillfarm wholemeal at the moment!)
500ml whole milk
100g manchego, grated, plus extra for garnishing
1-2 eggs, beaten
200g dried breadcrumbs, approx, panko or homemade
sunflower oil
METHODS
Finely slice the shallots.
Fry in a little oil and season. Once softened add the wine and the chopped herbs. Set aside to cool.
In another pan melt the butter, then whisk in the flour to make a thick paste.
Gradually whisk in the milk until you have a smooth sauce. Cook for 10 minutes.
Add the cheese and stir until melted.
Roughly chop the cooled shallots then stir into the sauce.
Season really well.
Spoon into a dish or bowl, cover and cool, then chill completely in the fridge for at least two hours.
Whisk an egg on one plate and breadcrumbs on another. Add some more flour on a third plate.
Scoop out spoonfuls of the mix and roll each into a ball. Roll the balls in the flour, dust off excess then roll in the egg then the crumbs.
Fill a pan a third of the way full with oil and heat to 180C.
Deep fry the balls in batches for 2-3 minutes until golden. Scoop out and drain on kitchen paper.
Serve with some chopped herbs, salt, lots of grated cheese and some aioli.