Ingredients
Directions
Scale, clean and rinse the fish and pat it dry with a cloth. Peel and chop the garlic and peel and slice the onions into rings. Dice the ham. In a large frying pan, place the onions and garlic in the oil, season with salt and pepper and cook gently for about 10 minutes, not letting them brown.
Spread the onions and garlic, with their oil, so that they form a bed in the bottom of an oven-proof dish. Season the fish with salt and pepper inside and out, and place on top of the onions. Add the ham dice and the fino sherry. Grind black pepper over the dish and cook in a medium oven for 20 to 25 minutes. Serve hot.
serving and consuming
Pairing Fino with food
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Fino fast facts
Analytic data
- Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
- Sugar < 5 gr. / litre (usually < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Recipes and Pairings
Meet the maker
Victoria Frutos Climent
Bodegas Real Tesoro &...
José María Quirós Sacaluga
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Reyes Gómez Rubio
Sánchez Romate ,...
Juan Manuel Hidalgo
Emilio Hidalgo ,...
Ignacio Lozano
Osborne , Enólogo
Jan Pettersen
Fernando de Castilla...
Manuel José Valcarcel Muñoz
Bodegas Fundador SLU...
Rocío Ruiz
Bodegas Urium ,...
Salvador Espinosa Rodríguez
Bodegas y Viñedos Díez-Mérito...
José Carlos Garrido Saborido
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