Chardonnay is the ultimate canvas in the world of white wine. Its naturally neutral flavour allows the winemaker's craft to truly shine, resulting in remarkable versatility creamy dishes. Chardonnay's adaptability makes it a flawless partner for creamy, indulgent dishes like smoked basa. The wine's subtle notes of citrus and apple provide a delightful contrast to the rich, velvety texture of the fish, while its buttery undertones seamlessly complement the dish's smoky creaminess. Together, they create a dining experience that's both elevated and approachable, perfect for any occasion.
Ingredients (Serves 2)
- 1 x 240g pack Smoked Basa Fillets
- 150g Wholewheat Tagliatelle
- 200ml semi-skimmed milk
- 200g baby leaf spinach
- 1 tsp butter
- 75g lightest Soft Cheese
- squeeze of lemon juice
- 2 tbsp chopped chives
Instructions
- Add the tagliatelle to a pan of salted boiling water and cook for 9-11 minutes until al dente.
- Meanwhile, place the smoked basa fillets in a Medium Frying Pan, add enough milk to almost cover, season with pepper, cover with a lid and bring to a simmer. Poach gently for 4-5 minutes or until the fish flakes easily, then remove from the heat. Lift the fish out to a plate, and scoop out half a mugful of the poaching milk for the sauce
- Melt the butter in the same frying pan, stir in the soft cheese then whisk in about 75ml of the fish poaching milk to make a sauce.
Creamy Smoked Basa
- Bring to a simmer, stirring, then add a squeeze of lemon juice and the chives (or spring onions). Break the fish into chunky flakes and add to the sauce, season with pepper but only add salt if really necessary.
- Stir the spinach into the tagliatelle until wilted, then drain both well in a colander. Toss together with the sauce, adding more of the fish poaching milk if necessary. Divide between warmed bowls to serve.