Chenin Blanc, Sauvignon Blanc and Pinot Grigio. -George Karlin Pairing wines and food is too often stressed about (and debated). With a richer, more luxurious pie containing salmon, scallops or added cream or with a pie with a pastry lid you could go for a slightly richer style of white burgundy or other cool climate Chardonnay but don’t overdo the oak. Muscadet also works, as does a textured grenache blanc. Add the cream at this stage if using. Add the other 2/3’s of the milk and again stir vigorously until the sauce comes together. Comfort food at it’s best. Make sure this account has posts available on instagram.com. Learn how your comment data is processed. Top with potato, peaking the surface with the back of a fork, then sprinkle on the cheese. How we paired them… You chose Fish pie - in four steps | BBC Good Food. Barbecued chicken, fried chicken, creamy pasta, lentils and other pulses, pasta, roast peppers, risotto, salami, spaghetti 2. Pairing red wine with fish: Pinot Noir, Barbera, Cab Franc, Merlot, and Rioja, on StarChefs * Blanc de Blancs champagne or sparkling Chardonnay - same reasoning - with a few bubbles. Fish Cakes go well with a steely Chablis. Its herbaceous character helps complement sauces and marinades with herbs. This error message is only visible to WordPress admins, The Essential Guide to Christmas Dinner – General Tips, The Essential Guide to Christmas Dinner – The Meats, The Essential Guide to Christmas Dinner – The Sides, The Essential Techniques to the Perfect Bolognese, The Essential Guide to Cooking the Perfect Steak, Review: Aqua Blu Boutique Hotel & Spa and Cuvée Restaurant, 900g mix of fish fillets such as salmon, hake, and smoked haddock *, 1 shallot (or half an onion), peeled and halved, 1 small bunch fresh dill, leaves removed and finely chopped, 1 small bunch fresh parsley, large stalks removed and kept aside, and finely chop the leaves, sea salt flakes and freshly ground black pepper, 1kg floury potatoes (such as roosters), peeled and cut into even-sized pieces. Fish Cakes, Fritto Misto di Mare, Whitebait: Chablis, Pinot Grigio, Assyrtiko To cut through the oiliness of fried fish a crisp White wine is required.Furthermore the fish itself is likely to have a delicate flavour so avoid oaked wines and those made from powerfully flavoured grape varieties. Nice fragrances of red fruits spiced by a touch of coriander and juniper are getting out of this garnet-colored wine. Your server might also be unable to connect to Instagram at this time. The BBC Good Food Wine Club is brought to you in partnership with Laithwaite’s and allows members to sample different wines every four, eight or 12 weeks. There are many reasons for this and perhaps part of the problem is the simplicity and speed with which fresh fish needs to be cooked, with most fillets of fish needing but a few minutes on a pan. 3. ... ginger, Thai or Indian spices Sauces: BBQ, spicy, chutney Desserts: apple pie, caramel sauce Pinot Noir Pinot Noir is a funny, funny grape that makes funny, funny wines. Grilled Fish; Pie; Our oenologists' opinion. Preheat oven to 180°C Fan, 400°F, Gas Mark 6. Pair Merlot with your Christmas turkey or Sunday lunch of roast chicken. Was this perhaps what you were looking for? You wont be disappointed with the results and if this doesn’t tick the “once a week” box I’m not sure what will. Sprinkle on the cheese and place into the preheated oven on a baking tray, cooking for 45-50 minutes until the cheese has melted and the topping is golden. Dry sherry is your best bet, as its salty, slightly tangy taste works perfectly with smokier flavours. For cured or smoked fish the guidelines are slightly different. In mouth, it distinguishes itself by its balance and its frankness. * Unoaked or lightly oaked Chardonnay - Chablis being the classic example. Scallops and lobster love chardonnay too. Add to the potato, season well with sea salt flakes and freshly ground black pepper and stir through the mashed potato until light and fluffy. I’m afraid I don’t understand what is misleading? * Soave, Gavi and other smooth dry Italian whites - but not Pinot Grigio which is a bit lightweight for a creamy sauce and mash. Moscato d'Asti. Author photography by Kirstie Young This may frighten the sensibilities of some, stuck in the trap of overcooking meat and fish that previous generations employed due to fear of food poisoning and sickness.

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