A homemade cod recipe for honey with the Blanc Guillamina 2015 pairing to enjoy a great dish.
- 4 cod fillets
- 2 spoonful of raisins
- 1 cup of flour
- 1 piece of pine nuts
- 1 tablet of fish soup
- 1 cup of sweet red pepper
- 6 tablespoons of extra virgin olive oil
- 1 spoonful of honey
- 1 onion
Stir in cod and fry in a pan with 4 tablespoons of oil until golden. Retire and reserve.
Cut the onion into julienne and savor it until it becomes transparent. Add the red pepper, a spoonful of flour, raisins, pine nuts and honey.
Let simmer for 10 minutes. Then add the cod and continue cooking for 5 more minutes. Sprinkle with the Avecrem tablet and wash well so that the flavors are integrated.
You can accompany this dish with a white wine Guillamina 2015 from Cercavins Celler, a white wine with pale straw, shiny, with new-green reflections, half, dense and transparent tear. Powerful aromas dominated by ripe fruit notes (banana, mango, pineapple, apricot), white fruits (pear) combined with light vegetable notes (straw, dried flower, malt). Powerful and enveloping mouth, medium acidity and some warmth, fruity and citrus, with a retro mineral taste (lime, plaster), greasy feeling and persistent and warm aftertaste.
Recipe taken from: https://www.gallinablanca.es/receta/bacalao-a-la-miel/