Thoughts, scribbles, travels and photos
In today's guest recipe Emily Scott of the St Tudy Inn pairs her lemon sole with Bruna's single-vineyard Pigato, "Le Russeghine". Yes, we're hungry now too.
Why Pigato and sole? Aside from the fact Pigato is perhaps the greatest wine to drink with seafood, Le Russeghine's flavour profile is on the money. It is salty, mineral and herbal, with a citrus zest edge, and a generous mouth-feel. All in all, it gives this beautifully, simply cooked fresh piece of fish a jolly big Italian hug.
Lemon sole, herb dressing, watercress.
4 fillets of lemon sole (about 150g each), skin on
Cornish sea salt
1 lemon zest and juice
1 handful of flat leaf parsley leaves, finely chopped
½ garlic clove finely chopped
Good olive oil