Recipe by Olia Hercules, photography by Joe Woodhouse
Skin contact wines (or 'orange wines') have gained popularity in recent years, especially in the hands of eager Sommeliers who are harnessing their vast food pairing potential. With the freshness and vibrancy of white wine, and the structure and (sometimes) tannin associated with red, skin contact wines can stand up to many a fabulous dish. We spoke to our good friend Olia Hercules, an incredibly talented chef and food writer, and asked her what she would cook up with some of our skin contact offering. This heavenly roasted mackerel is served with Agrodolce, an italian condiment made by carefully reducing vinegar and honey to create the perfect sweet and sour kick. An excellent pairing with Supernature Skin Contact Pinot Gris.
4 medium mackerel, gutted and scaled (you can ask your fishmonger to help with this)
50g dried sour cherries (or raisins, barberries, cranberries)
100ml cider vinegar
1 tbsp honey
30g flaked almonds, toasted
A little oil
2 large bunches of fresh herbs (oregano works well)
Bring the cider vinegar, honey and a generous pinch of salt to the boil.
Add the dried fruit, before switching off the heat and leaving, covered, for at least 10 minutes to allow it to steep.
Preheat the oven to 200C.
Lightly brush the mackerel with oil and season with sea salt inside and out.
Scatter one bunch of your chosen herbs onto a baking tray and lay the mackerel on top.
Roast for about 10-15 minutes until blistering.
Remove from the oven and serve on a bed of fresh herbs, pouring over the vinegar and dried fruit with a sprinkle over the toasted almonds.
Enjoy with a glass (or two) of Supernature Skin Contact Pinot Gris