Garfish filets with a white peach salad

This recipe from Chef Carmelo Floridia, which he envisioned while working at the Locanda Gulfi restaurant in Chairamonte Gulfi, in the province of Ragusa, is composed of dry marinated garfish (Mediterranean spearfish) with a salad of white peaches seasoned with lemon balm and Pantelleria caper-infused olive oil. We pair it with a Marche Bianco Brianello Sauvignon Blanc 2022 Il Pollenza.

Ingredients for 4 people:

For the spearfish: a thick, 800g fillet of garfish (Mediterranean spearfish), 200g fine Mothia salt, 200g raw brown sugar, 40g citrus peel and 20g thyme.

For the peach salad: 200g white peaches, 200g of Melissa (lemon balm) and 30g extra-virgin olive oil.  

For the caper oil: 70g desalted Pantelleria capers in zibibbo vinegar and 250g extra-virgin olive oil.

Directions:

Mix together the salt, sugar and herbs and delicately and uniformly spread the mixture over the fish fillet, rubbing it in delicately so the salt sticks to the fish. Remove any excess rub. Let the fish marinate for 24 hours in the refrigerators covered in a cloth soaked in orange juice.

Wash and dry the peaches and then cut them into cubes before seasoning them with the lemon balm, EVOO and a pinch of salt. Let the salad steep for a few minutes.

Press dry the capers and blend them in a mixer with the EVOO.

Dry the fish fillet with a paper towel, making sure the salt is removed, and then cut the fish into thin slices to be placed on a plate with the peaches.

Serve with a slice of crispy bread, a trickle of caper-infused EVOO and a few grains of smoked Mothia salt.

Garnish with a sprig of wild fennel blossoms.

Wine to pair:

(by Stefania Vinciguerra)

Marche Bianco Brianello Sauvignon Blanc 2022

Straw yellow color with greenish highlights. On the nose, notes of passion fruit and grapefruit accompanied by scents of acacia, elderberry and delicate vegetal hints typical of the grape variety. The palate is fresh, lively with a pleasant citrus finish.

Production area: east of Tolentino (MC), vineyards on flat land at 150 meters of with soil alluvial origin, rich in calcareous sediments, from medium to deep.

Grape varieties: 100% Sauvignon, Guyot training.

Harvest: first week of September.

Vinification: short maceration in reduction at a temperature of 8°C, soft pressing and separation of the free run must. Alcoholic fermentation at a controlled temperature of 15°C. Aging for 6 months in concrete tanks on fine lees with periodic bâtonnage. Further aging for a minimum of 3 months in bottle. 

Serving temperature: 12° C

Recommended food pairings: fish dishes, including very tasty ones. With roasts or guazzetti enriched with olives and capers.

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