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Pollack served with sun-dried tomato pesto, asparagus, spinach crepes, and yellow pepper coulis

A dish that has different flavors, textures and temperatures, what makes it very interesting to be paired with a complex wine like this one. The sweetness of the pollack along with the dried fruit aromas achieved when browning the fish meat combine with the butter flavor of the crepe. The sweetness of the tomato pesto is balanced and it stands out against the acidity of the wine and its citrus notes. The asparagus provides the typical wild green note of the Sauvignon Blanc – just as it happens with the pepper – and it is here where a bite of food and a sip of wine become one. This is a dish that plays with complements rather than with contrasts.



  • Pollack fillet – 600 g.
  • Asparagus – 1 bunch
  • Spinach – 500 g.
  • Medium-sized crepes – 4 units
  • Cream cheese – 1 tablespoon
  • Grated Sardo cheese – 50 g.
  • Yellow peppers – 2 units
  • Olive oil – ½ cup
  • Salt and pepper
  • Sun-dried tomato pesto – 1 tablespoon

For the sun-dried tomato pesto:

  • Sun-dried tomatoes – 1 cup
  • Grated Reggianito cheese – ½ cup
  • Peeled walnuts – ½ cup
  • Olive oil – ½ cup
  • Sugar – 1 teaspoon
  • Salt and black pepper


Cook the washed spinach in a frying pan with olive oil and salt. Remove the excess liquid and season with cheese cream, grated cheese, salt and pepper. Assemble small packets with the crepes and the spinach filling. Serve them warm after a few minutes in a hot oven.

Roast the yellow peppers in the oven until the skin separates easily. Remove the seeds and process the pepper flesh with olive oil and salt until forming a coulis.

Cook the asparagus in boiling water for 3 or 4 minutes and then stop the cooking in ice water.

Cook the pollack filet in a hot frying pan with a dash of olive oil. Serve the fish on the spinach crepe. Accompany with the asparagus, the sun-dried tomato pesto and the yellow pepper coulis.

For the sun-dried tomato pesto:

Hydrate the sun-dried tomatoes with hot water. Drain and process them together with the olive oil, the walnuts and the Sardo cheese, until the mixture gets the consistency a paste. Season with a little bit of sugar, salt and pepper.

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