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Sea brem fillet with grass
Sea brem fillet with grass

MATERIALS

For 2 people

600 g. synagrida.

300 g. endive.

4 tomato slices

Three slices of lime

Olive oil

Salt

Pepper

Rosemary

 IMPLEMENTATION

Fillet synagrida, wash with cold water then drain.

Peel the chicory and steam boil for a little.

Sprinkle the vegetables with olive oil and lemon salt and pepper.

Bake the fish on the grill 4 minutes on each side.

The neck Bake the slices and tomatoes for a few minutes.

On a plate alternately place the slices of fish and slices of tomato and lemon slices, pour a small amount of olive oil with rosemary and lemon juice.

The perfect combination is Malagouzia which together with the fish will yield the most from the aromas of the wine.

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MalagouziaWhite Dry

Type:Dry White P.G.I. Halkidiki.Varietal Composition:Malagouzia.Organoleptic Analysis:Brilliant lemon color. Complex nose with aromas of pear, mango and citron. Herbal hints of basil and mint. Full rich, round mouth with intense flavor, balanced acidity with a long persistent finish with fruity notes.

Altitude:100 - 150 m.Soil:Clay loam.Yield:8.000 kg/ha.Method of Production:Skin contact at low temperature. Vinification in stainless steel vats using selected yeasts at temperatures between 16 - 18°C. Aging on its lees for few months with periodical stirring, while a part matures in French oak barrels, enriching in this way the character of Malagouzia.

To Accompany:Fresh fish, white meat, pasta and fruits.Served:At 8 - 10° C.

See the label
Malagouzia
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