- tbsp butter
- 1 onion, finely chopped
- 250g ristotto rice
- 100ml white wine
- 1l vegetable stock
- 240g Mourne Fishbox Smoked Mackerel
- 2 spring onions, sliced
- 100g bag fresh spinach
Heat the butter in a large frying pan. Tip in the onion, then fry gently for 5 mins until softened. Stir in the rice and mix until coated in the butter, then pour in the wine and let it bubble until it’s almost all disappeared.
Pour in half the stock, give it a good stir, then leave to gently cook for 10 mins. Add half of the remaining stock, stir again and cook for 5 mins more. Keep adding stock and cooking until the rice is tender.
Peel the skin off the mackerel, scrape away any dark brown flesh, then flake. Stir into the rice with the spring onions and spinach, then cook just until the spinach has wilted slightly. Serve straight away
The powerful flavour in this dish is the smoked Mackerel without a doubt and the smoking element is a good place to start when trying to match a wine.
A renowned wine which could stand up to this flavour would be a Loire Valley Pouilly Fume. It’s made using Sauvignon Blanc and is grown on unique soils which impart a distinctive smoky flavour and intense minerality.
A great example of the style which would pair particularly well is the Eric Louis Pouilly Fume. Flinty, smoky minerality with citrus fruits and roundness to the finish. A great wine from a great producer.