Enjoying sherry wine / pairings and recipes / Manzanilla
Cooking time: 1 hour
In my restaurant Taberna de Haro, one of my favorite pairings is Saffron salt-cod balls with a glass, preferably a 375 ml bottle, of Manzanilla Deliciosa.
Garlic mayonnaise (You can make your own or simply puré 1 or 2 cloves with a cup of commercial mayo).
Soak the cod in a very large bowl of cold water while you peel and cut the potatoes.
Rinse the cod, then place potatoes and cod in a large saucepan and cover with water. Boil until potatoes are soft. Drain well. Place in a big bowl, add the saffron, and smash with a potato masher. Allow to cool and mix in the parsley. Form into walnut-sized balls. Roll the balls in flour, shaking off excess.
Heat oil over medium high heat for 3 minutes. Fry the balls in batches until deep golden brown all over. Serve hot or warm, with lemon or garlic mayo.
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.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
