We still recommended dishes and Pastry Cooking School, Land Soup For Today ...: Teriyaki sauce Mackerel and patatas bravas, to enjoy this dish, We need the following ingredients:

500 mackerel fillets without thorns
150 ml de salsa teriyaki
500 gr: small potatoes
50 ml de-ali oli
oil
White pepper
will

Salsa teriyaky
6 tablespoons soy sauce
3 Japanese tablespoons sake
2 tablespoons sweet white wine
1 a sugar tablespoon
Grated ginger powder or when (optional)

Elaboration

We get cleaned mackerel fillets and desespinamos Once the fish is ready, must be put to marinate (we put raw with sauce in a bowl) in the fridge 1 hour or.

Heat a heavy-bottomed pan with 3 beautiful tablespoons oil. Drain the fish to sauce, Season the fish fillets in the pan and make 2 minute live fire-side skin. There is no getting around one minute if we cover the fish with a lid. Remove and reserve. Put all the sauce that we used to marinate the fish in the same pan and let it boil 5 minutes.

I emplatado:

Hiller put a couple of mackerel in each dish with the sauce on top. Accompany potatoes with spicy barbecue sauce and aioli. You can also accompany some steamed vegetables like asparagus.

Salsa:

In a reducing pot we will go pouring it soy sauce, sweet white wine and sake.

When heating liquids go, we add the sugar gradually until it dissolves completely.

We let it simmer, until a teriyaki sauce to the desired thickness, and allowed to cool…Ginger will miss late but with hot sauce.

Once the steak Teriyaki sauce Mackerel and patatas bravas they are ready to serve, we must not forget the option of a good wine for an ideal pairing ... For this dish we recommend parenting style white wines for an ideal pairing:

Came: Thomas Cusin Macabeu Finca Corners
Bodega: Thomas Cusin
DO: Costers del Segre

“Complexity, body, structure”

Aromas of dried white fruit, pear and pineapple compote tones. perfect acidity, rich palate, intense, soft and pleasant in the mouth, deep and with a long. Long evolution in wine glass.

Recommended gastronomic pairings: patés, foie, Chicken Casserole with scampi, stew, zarzuela, cheese.

Came: Dido Blanc
Bodega: Venus La Universal
DO: Montsant

This wine is the result of a wish, an intuition… Faithful to the path to be recovering part of our history, our tradition we wanted to make a Mediterranean white wine, local varieties, white Garnatcha, Macabeo and Cartoixà… voluptuousness, elegance and righteousness.

Big words… The wine evokes aromas of autumn, mature fruit, nuts, seeds… lovely creamy texture and long finish… Prepare to be seduced!

Came: Viladellops Xarel.lo
Bodega: Viladellops
DO: Penedès

It is an expressive wine, creamy and fresh. Elegant nose, highlights the floral notes with hints of white fruit Mediterranean.

Tasting in sight… And dim light gold. Clear and bright.
Cata nose… Great aromatic intensity with abundant floral notes, toast and herbaceous. slightly mineral background.
Flavor… fresh entry and light, Silky and enveloping step, citrus flavors leaves and some salt. Very good acidity. long finish.

For more information see Sommelier Gourmet app, the wine guide that lets you view up 1100 combinations of pairings with national and international dishes of all kinds.