Knowing how much we enjoyed cooking seafood, for Christmas our thoughtful child went to an olive oil and vinegar shop and asked the proprietor what to recommend for cooking fish. They walked out having purchased some Baklouti Green Chili Pepper Olive Oil and Alfoos Mango White Balsamic Vinegar. But that's not all they did. They then went to a Spirit shop and showed the condiments to the shopkeeper and asked what wine to pair with them. A 2016 Poully Fuisse from the Maison Louis Latour was the answer.
Last night we stopped at our favorite fishmonger and picked up some haddock. While James went rowing Pam stayed at the beach house to prepare the fish. It was simply cooked in plenty of the olive oil then drizzled with the vinegar before eating. The spicy-sweet combination of flavors did indeed blend exceptionally well with the wine.
So glad we raised our child to be a food and wine snob. And happy that we did not use all of the oil and vinegar so we can enjoy this dish again!
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