[et_pb_section fb_built=”1″ _builder_version=”4.25.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.25.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.25.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.peter-paradeiser.at\/wp-content\/uploads\/2024\/04\/salmon-henke-bianca.jpg” alt=”Foodpairing April 2024″ title_text=”Foodpairing April 2024″ _builder_version=”4.25.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.25.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Lemon baked salmon with dill cream potatoes Recipe for 4 servings<\/span><\/span> Preparation:<\/strong> Henriettas comment:<\/span><\/span><\/strong> This early ripening PIWI variety has very good resistance and is new to our range.<\/span><\/span> <\/span>Fragrant version, bright berries, fresh citrus notes, light and exotic notes on the nose.<\/span><\/span> <\/span>Similar to Chasselas on the palate, very nice body due to high maturity, powerful, nice acidity and quite piquant finish.<\/span><\/span> <\/span>Clear as a bell, a lovely summer wine.<\/span><\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Lemon baked salmon with dill cream potatoes OUR MAYFOOD & WINE PAIRING WITH HENRIETTA ANEFALK Recipe for 4 servingsIngredients: 500g salmon fillet,1 tbsp olive oil, sea salt flakesJuice and finely grated zest of half a lemon750 g boiled boiled potatoes2 tablespoons butter, 2.5 tablespoons wheat flour, 5dl milk,1 teaspoon salt, 1 pinch of white pepper, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3,44],"tags":[],"class_list":["post-233311","post","type-post","status-publish","format-standard","hentry","category-aktuelles","category-news"],"_links":{"self":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/233311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/comments?post=233311"}],"version-history":[{"count":12,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/233311\/revisions"}],"predecessor-version":[{"id":233377,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/233311\/revisions\/233377"}],"wp:attachment":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/media?parent=233311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/categories?post=233311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/tags?post=233311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/span><\/span> <\/span><\/span>OUR MAYFOOD & WINE PAIRING WITH HENRIETTA ANEFALK<\/span><\/span><\/strong> <\/span><\/span><\/p>\n
<\/span><\/span>
Ingredients:<\/strong>
<\/span><\/span> <\/span><\/span>500g salmon fillet<\/span><\/span>,<\/span><\/span>1 tbsp olive oil, sea salt flakes<\/span><\/span>
<\/span><\/span>Juice and finely grated zest of half a lemon<\/span><\/span>
<\/span><\/span>750 g boiled boiled potatoes<\/span><\/span>
<\/span><\/span>2 tablespoons butter, 2.5 tablespoons wheat flour,<\/span><\/span> <\/span><\/span>5dl milk,
1 teaspoon salt, 1 pinch of white pepper, 1dl chopped fresh dill<\/span><\/span> <\/span><\/span><\/p>\n
<\/span><\/span> <\/span><\/span>Preheat the oven to 225\u00b0C, divide the salmon into 4 equal pieces and place in an ovenproof dish.<\/span><\/span>
<\/span>Mix olive oil with lemon zest and juice and brush the salmon with the mixture.<\/span><\/span> <\/span>Salt!<\/span><\/span>
<\/span>Bake the salmon in the middle of the oven for about 20 minutes.<\/span><\/span>
<\/span><\/span>Peel the potatoes and cut them into slices.<\/span><\/span> <\/span>Melt the butter and mix with the flour in a saucepan.<\/span><\/span> <\/span>Dilute with the milk, bring to the boil and cook, stirring, over medium heat for about 3 minutes (or until a creamy consistency is formed).<\/span><\/span> <\/span><\/span>Add the potatoes, let everything warm up and season with salt and pepper.<\/span><\/span> <\/span>(Reduce heat so you don’t risk it burning to the bottom of the pan!).<\/span><\/span> <\/span>Finally fold in the dill.<\/span><\/span>
<\/span><\/span>Serve with the salmon and enjoy!<\/span><\/span><\/span><\/span><\/p>\n
<\/span><\/span>For this dish I chose the PIWI \/ future wine Bianca, which goes wonderfully – thanks to its citrus tones and light, bright exotic notes.<\/span><\/span> <\/span>The slightly fatty notes of the salmon and the creamy texture of the potatoes complement the light berry tones of the wine.<\/span><\/span> <\/span>It’s a fresh and simple combination that’s great for lunch or dinner with friends.<\/span><\/span> <\/span>I’m really excited, I personally really liked Bianca, my new favorite<\/span><\/span> <\/span><\/span>Data and facts <\/span><\/span><\/p>\n
BIANCA – the first<\/span><\/span>
<\/span><\/span>Award: GOLD \u2013 International PIWI AWARD<\/span><\/span>
<\/span><\/span>Alcohol content 12.1%<\/span><\/span>
<\/span><\/span>Dry flavor<\/span><\/span>
<\/span><\/span>Quality level PIWI \/ wine of the future<\/span><\/span>
<\/span><\/span>Residual sweetness g\/l 3.7<\/span><\/span>
<\/span><\/span>Acidity g\/l 6.0<\/span><\/span><\/span><\/span><\/p>\n