Some advice for pairing food and wine can be overly strict. The truth is, you can eat pretty much whatever you want while drinking whichever wine you want. Sounds great. There are, however, time-tested guidelines to help you plan meals and go through life as an educated traditional food-lover.
The ultimate expression of Asyrtiko produced only in top vintages and in limited bottles. The citrusy character of this variety shines through and its typical acidity is offset by just a touch of oak, giving an almost creamy feel to the palate. The finish is long and well balanced, with a distinctive mineral and savoury complexity.
For the Parsley salad
2 cups of chopped parsley
1 large onion, finely chopped
1 garlic clove, finely chopped
2 teaspoons of Caper
1 cup of Pine nuts
1/2-1 cup of extra virgin olive oil
juice of 1 lemon
2-3 tablespoons of red wine vinegar
Salt and pepper
In a food processor, grind the parsley, onion, garlic and capers until they become ointment. Add the pine nuts and grind to homogenize the mixture. Slowly add the olive oil, lemon juice and vinegar alternately, beating well. Continue to stir until the mixture has the soft ointment texture. Season with salt and pepper.
1/2 glass of olive oil
Peel the garfish, fillet two of them, so we have four fillets while from the other four we remove the bone and hold the fillets on their heads, splitting them in two. Take one fish and one of the fillets, with a toothpick, fasten the single fillet to the head and make with the three fillets a braid. We do the same with the next fillets, so we have four garfish braids. Grease and sprinkle the fillets with salt, bake them in the pan or grill and serve with parsley salad.
Heat a grill very well and bake for 2-3 minutes on each side. Place them on a platter. In a bowl, mix the oil, the lemon juice and herbs, season with salt and pepper and pour over the fish before serving