Method
Clean the fish fillets and divide into two lengthways. Carefully remove the skin from the fish, making sure the fillets remain whole. Lie the fish fillets out flat and pound to make them thinner, making sure they do not break.
Place the washed spinach leaves in a colander. Heat the oil and pour over the spinach. Drain and dry with kitchen paper. Arrange the spinach leaves over the fish fillets, season with salt and pepper and sprinkle with the chopped orange and lemon peel. Roll up, enclosing the filling to form parcels. Lie the fish skins out flat on a sheet of cling film. Place a fish parcel on each and roll up. Wrap all the parcels in the cling film and chill in the refrigerator. Peel the carrots, wash and cut the cabbage and broccoli into florets; cut the green beans into diagonal strips; cut the Savoy cabbage leaves into diamond shapes and the radishes in half.
Toss the cherry tomatoes in a heated frying pan and blanch the vegetables in boiling water, dry.
Place these in a colander and place in a smoke house, flavouring with bay leaves.
Reduce the grape must, Port wine vinegar, clove, and chopped shallot and season with salt and pepper.
Steam the parcels. Heat the vegetables in very little oil, season with salt and pepper.
Arrange the vegetables and a sliced fish parcel on each plate and pour over the reduced grape must sauce.
Ideally match with:
MASO TORESELLA Cuvée IGT Vigneti delle Dolomiti
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