A Spanish Albarino is Very Good with Pan-Fried Plaice with Sauce Normande

We pan-fried whole plaice and served the fish with Sauce Normande, sauté potatoes and green beans.

We used the Supercook recipe for the sauce.  It’s made from butter, flour, fish stock, mushroom ketchup, egg yolks and single cream.

We opened a bottle of Sendero des Santos Albarino 2012, a Spanish white from Sunday Times Wine Club.  See here for another pairing with this superb wine. 2015-10-13 17.51.31

There were tropical fruits on the nose followed by flavours of pineapples and peaches with a lemony finish.  A delicious tangy mouthful and very good with the plaice.

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