This recipe by Chef Carmelo Floridia, devised in his days at Locanda Gulfi in Chiaramonte Gulfi (RG), calls for dry-marinated imperial garfish with lemon balm white peach salad and Pantelleria caper oil. We pair it with Marche Bianco Brianello Sauvignon Blanc 2022 Il Pollenza.
Ingredients for 4 persons:
For the garfish:
800 g imperial garfish in coarse fillet, 200 g Mothia salt in small crystals, 200 g organic raw cane sugar, 40 g citrus peel, 20g thyme.
For the peaches:
200 g untreated white peaches, 20 g lemon balm, 30 g extra virgin olive oil.
For the caper oil:
70 g Pantelleria capers desalted in zibibbo vinegar, 250 g extra virgin olive oil.
Proceedings
Mix together the salt, sugar, and flavorings then sprinkle the mixture gently and evenly over the fish fillet and by gently massaging to make the salt adhere. Remove the excess. Let marinate in the refrigerator, covered with a cloth soaked in orange juice, for 24 hours.
Cut washed and dried peaches into cubes, season with lemon balm and oil and a pinch of salt, marinate for a few min.
Blend the squeezed capers with the oil.
Clean the fillet by wiping it dry with paper taking care not to leave any salt residue, cut into thin slices, lay them on the plate, and add the peaches.
Serve with a slice of crusty bread, drops of caper oil, and very few grains of smoked Mothia salt.
Decorate with a tuft of wild fennel blossoms.
Wine pairing:
(Edited by Stefania Vinciguerra)
Marche Bianco Brianello Sauvignon Blanc 2022
Straw yellow color with greenish highlights. On the nose, notes of passion fruit and grapefruit accompanied by scents of acacia, elderberry and delicate vegetal memories typical of the grape variety. The palate is fresh, lively with a pleasant citrus finish.
Production area: east of Tolentino (MC), vineyards on flat land at 150 meters of with alluvial soil of alluvial origin, rich in limestone sediments, medium deep to deep.
Grape varieties: 100% Sauvignon, Guyot training.
Harvest: first week of September.
Vinification: short maceration in reduction at a temperature of 8°C, soft pressing and separation of the flower must. Alcoholic fermentation at a controlled temperature of 15°C. Aged for 6 months in cement tanks on fine lees with periodic bâtonnage. Further aging of a minimum of 3 months in bottle.
Serving temperature: 12° C
Recommended pairings: fish dishes, including very tasty ones. With roasts or guazzetti enriched with olives and capers.
