Watch - Spotlight on: Blanc de Blancs
From Thursday, May 21st, 2020.
Winemaker Dermot and sales director Alex ran a live virtual tasting, talking chalk, terroir, history of vineyards, technique behind the lauded Wiston Blanc de Blancs NV and the latest release of our Wiston Estate vintage Blanc de Blancs, the 2015, answering all your burning questions and fending off a false fire-alarm in the process.
Watch again above.
Chef Series: Kenny Tutt, Pitch
We were thrilled when Kenny and his wife, Lucy, decided to open their restaurant, Pitch, in Worthing last year and delighted that they chose to pour our Goring Blanc de Blancs NV by the glass. They are located just 15 minutes’ drive from the winery and Kenny is passionate about using local Sussex ingredients in his cooking, be it fish from the South Coast, meat from the South Downs or English Sparkling wines from his vineyards! His restaurant name is inspired by Kenny’s family market heritage and pays homage to the great produce in the surrounding local area.
Kenny’s delicious recipe below pairs fantastically with our Goring Blanc de Blancs NV, which he serves alongside it at Pitch. To try it yourself, this wine is available to buy from Beckford Bottle Shop, All About Wine, Corking Wines, Strictly Wine or The Whisky Exchange.
Pitch can be followed on Instagram at @pitchrestaurant.
PAN SEARED MACKEREL, HORSERADISH MAYONNAISE, BEETROOT & FENNEL SALAD,
& SOFT HERB OIL
The star of the show here is the fresh local mackerel which is by far one of my favorite fish with its beautiful tiger-like skin and oily meaty taste. To source your own, there's a great service from Sussex-based MCB Seafood called “Fish to your Door”, delivering fresh fish across the UK.
For the Mackerel:
4 Mackerel (whole to be filleted at home or filleted by the fishmonger)
A little Salt to season
Squeeze of Lemon to finish
Splash of oil
For the Horseradish Mayonnaise:
2 Egg Yolks
1 tbsp of Dijon Mustard
1 tbsp Lemon Juice
500ml Oil (Light Olive Oil, Rapeseed or Vegetable Oil are all fine)
Grated Fresh Horseradish to taste (can also come from a jar)
Sea Salt to taste
For the Beetroot & Fennel Salad:
4-5 Cooked Beetroots cut into chunks or wedges
½ Fennel Bulb finely sliced
1 tbsp Apple Cider or Balsamic Vinegar
Good Squeeze of Orange Juice
Salt and Pepper to season
Drop of Olive Oil
For the Soft Herb Oil:
Large Handful of Parsley
Large Handful of Dill
Small Handful of Fresh Chives
500ml Light Oil
Pinch of Salt
(This can be done with an electric whisk or blender to make it easier.)
- Place the egg yolk in a large mixing bowl and whisk well.
- Add the mustard and whisk well again with a pinch of salt to season.
- Start to add the oil in a steady stream whilst whisking and the mayonnaise will begin to emulsify.
- Add oil until you get to the desired consistency, then grate in or add the horseradish and combine well. This can be put in a jar and kept well in the fridge for 3-5 days. Try adding fresh tarragon for a lovely twist or a good grate of lemon zest and mix in with fresh crab meat for a fantastic crab salad.
BEETROOT & FENNEL SALAD
- Combine all the ingredients in a bowl and mix well. Season to taste.
- If the salad is a little tart, add a drop of honey or pinch of sugar to balance the acid.
- Cover and use when ready. This versatile salad goes well with most fish as well as freshly roasted chicken or duck.
SOFT HERB OIL
(If you have a blender that heats it will really help as the chlorophyll compound, which gives the oil the deep green colour, releases at 80°C. However, this can also be done by pouring hot oil over the herbs and blending. Once this oil is made it can be kept in the fridge for months and used for dressing dishes or to make an amazing Herb Mayonnaise.)
- Place oil in a saucepan over a medium high heat and heat the oil to 85°C. Check using a temperature probe.
- Place all the herbs with stalks in a high-power blender and then pour the hot oil over with a pinch of salt. Blend well for 1-2 minutes.
- Set up muslin cloth or a damp clean tea towel over a jar and then pass the oil through the cloth. This can be left overnight to drip through. Squeeze the remaining pulp to remove as much green goodness as possible.
TO FILLET & COOK THE MACKEREL
- The main key to filleting is a super sharp knife and a little patience. Take your time and make the first incision just under the fin then run your knife all the way along the backbone. Remove the bones in one hit by cutting out the blood line in a “v” shape.
- Heat a little oil in a non-stick pan over a medium/high heat and place the mackerel fillets skin side down. They should be met with a nice sizzle.
- Push down the fillet for a few moments to stop it curling up. Cook for 2-3 minutes skin side down then flip gently for just 1 minute.
- Finish with a little squeeze of lemon for freshness. Quick, simple and beautiful.