We tried Serbian fish from Supercook. Haddock fillets are marinated in white wine, onion, garlic, fennel seeds, lemon juice and parsley. Meanwhile potato slices are baked in the oven with tomatoes, salt, paprika and flour. The marinated fish is then added to the baking dish together with chopped bacon, mushrooms and sour cream and returned to the oven. A tasty way to cook haddock.
To drink with the fish we chose a bottle of 8 Razones Albariño 2013, a Spanish white from Sunday Times Wine Club.
There was a slight sweetness with citrussy, yet mellow nectarine flavours. The wine paired well with the meal.
We fancied a takeaway Fish and Chips and tonight was an opportunity. Many have recommended us to try Backwell Fish Bar.
We both chose Haddock and received good-sized tasty pieces, with enormous portions of chips. I also had mushy peas. Warning, unless you have a huge appetite you can get away with sharing a portion of chips. We would definitely recommend too.
I read recently that white Bordeaux pairs well with Fish and Chips, so we opened a bottle of Wines from France Bordeaux Blanc 2011, a full French white from Tesco. The wine was the classic combination of Semillon and Sauvignon Blanc. It had a citrus and melon nose with a fresh peachy flavour. A very pleasant pairing.
We tried Haddock with Cheesy Topping from Supercook.
The Haddock fillets were cooked in a sauce containing Parmesan, Cheddar, Cream, Mustard and Lemon Zest. An excellent recipe that we will cook again.
We opened a bottle of Croftwood Chardonnay 2009, an Australian white from the Sunday Times Wine Club. We have tried this previously with Chicken Paella (24th November 2011) and a Salmon and Prawn Chowder (1 September 2011).
We thought it had lovely creamy, lemony flavours with a grapefruit tang on the finish. A good match with the meal.
We enjoyed a delightful fish recipe from Supercook – Fillets of Fish Mediterranean-Style. A variety of white fish could be used and we chose haddock. It is cooked in a cream, wine and lemon sauce. We opened a bottle of Casa del Rio Verde Sauvignon Blanc 2010 from Sunday Times Wine Club. This Chilean white delivered intense peach, citrus, lemon flavours. The acidity cut through the cream and worked well with the wine and lemon. A great match with the fish.
We had Smoked Haddock Gratin from Slimming World. The Haddock was cooked with spinach, tomatoes, crème fraiche, eggs and soft cream cheese, topped with breadcrumbs. We opened a bottle of Liboreau Sauvignon Blanc 2008 from Sunday Times Wine Club. This is a French White from Vin de Pays Charentais. It’s described as crisp and lemony and we would agree. The Wine Club also say it has Gooseberry, lime and fresh-cut grass aromas followed by citrus flavours and tangy freshness. We thought the citrus flavours were enhanced by the food combination and would rate this wine and the food match highly.