We still recommended dishes and Pastry Cooking School, Land Soup For Today ...: GOLDEN FILLET WITH CANNES AND OLIVES, to enjoy this dish, We need the following ingredients:

• 1 dorada
• Olive oil
• 4 garlic
• 2 c.s. capers
• 8 pitted black olives
• 1 chilli
• 3 mature tomatoes
• 4 potatoes
• ½ fennel bulb

Elaboration

Peel the potatoes and cut them into slices. We have them in a source with oil, salt and pepper. Add the fennel, stir well. Bake 40 minutes, until the potatoes are crispy on the sides.

Peel the gilthead, clean and fillet it. Reserve covered in cold. Cut the tomato into regular cubes, if you can peel the tomato. Peel the garlic and slice it.

In a paella pan with a jet of oil, fry the garlic and the chilli cut into slices, add the diced tomato and saute together with the olives and capers. Dipping with a squeezed lemon. Put the gilthead fillet on the potatoes and finish cooking by adding the olive dressing at the last minute.

Once the golden, ready to serve, We must not forget the option of a good cava or a good wine for an ideal pairing ... For this dish we recommend three options of aged white wine…

Nuat from Bodegas Abadal and DO Pla de Bages
Varietales: picapoll.

Chardonnay from Can Feixes and DO Penedès
Varietales: Chardonnay.

La Garriba Blanco from Castillo de Perelada and DO Empordà
Varietales: White Cariñera, Chardonnay, Sauvignon Blanc, Marsanne.

Would you include any other cava or wine? Leave your comments ...

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.

*Recipe: Cooking and Bakery's School, Terra d'Escudella. http://terradescudella.com