Enjoying sherry wine / pairings and recipes / Manzanilla
Cooking time: 1 hour
Manzanilla, a dry white wine, harmonizes perfectly with these salmon and ginger butter parcels, as the fresh salty sea-breeze notes in the Manzanilla bring out the flavors of the salmon, while simultaneously emphasizing the ginger and balancing the fat in the butter.
Preheat oven to 180 Cº. Mix 50 gr of butter with lemon zest and ginger, roll into a sausage and wrap in clingfilm, then chill.
Melt the remaining 25 gr of butter in a small pan and brush the filo sheets, put another sheet on top and brush with butter. Place a salmon fillet in the middle and season with salt and pepper. Unwrap the ginger butter and cut into 6 rounds, place a round on top of each salmon fillet and gather the filo over the fish, making it into a parcel. Brush again with butter and bake for 18-20 minutes until the pastry is golden. Serve.
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.
