Marinated Shashimi from the brook trout

Pair with Manzanilla

Brigitte Berghammer-Hunger and Martina Schierer, the German participants of the Copa Jerez 2017, presented this accompaniment for a Manzanilla En Rama as part of their three-course menu.

Ingredients

filets brook trout
100 g 
Salt
1 l 
Water
Coriander seed
pink of star anis
1 teaspoon  
Camomile flowers
Avocado matured
Lime
50 ml 
rice vinegar
100ml  
elderberry-chamomille sirup
red onion fine chopd
garlic fine chopd
1 Table spoon  
chopd cilantro
3 Table spoon  
fresh cold pressed olive oil
50 gr 
sugar
20 gr  
fresh camomile blossom

Directions

Remove the loins from the brothel filet. Prepare 10% saline solution from 100 g salt and 1 liter of water and add lime leaves. Heat briefly and allow to cool, then place the fillets for 8 minutes.

For the marinade cut the red onion finely and mix with the elderberry blossom syrup, rice oil, lime abrasion and juice, salt, chilli and the kafirlimettenblättern. Check the consistency with xatan or colds. Just add the coriander green to the end.

For avocado cream, peel the avocado and process the meat into a cream. Finely chop the garlic and coriander and add to the cream. Season with salt, chilli, lime rubbing and juice.

For the caramelised camomile blossom, heat the lauter sugar and slowly caramelise the blossoms.

Cut bread very thinly, cut out and slowly roast in olive oil. Then add the salad on the plate.

Ödenturm , Germany
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serving and consuming

Pairing Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

Manzanilla fast facts

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Ödenturm , Germany
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