Anna Haugh White Wine Recipe Pairing

Looking for a Chef Anna Haugh white wine recipe pairing? At Vinohero.co.uk, we are thrilled to present the Chef Anna Haugh Signature Series, a collection of wines that epitomises the harmonious blend of culinary artistry and winemaking expertise. Among these exceptional wines, the Chardonnay white wine stands out as a testament to Chef Anna Haugh’s dedication to excellence.

This Chardonnay hails from the Languedoc region in southern France, an area celebrated for its diverse terroirs and rich winemaking heritage. The vineyards, situated near Carcassonne, benefit from clay-limestone soils, ideal for cultivating Chardonnay grapes. The wine presents a pale yellow hue and exudes youthful aromas of green apple, mango, and apricot. On the palate, it offers a medium body with intense fruit flavours and low acidity, making it both elegant and approachable.

This Chardonnay has garnered accolades from prestigious wine bodies, earning Bronze awards from both Decanter and the International Wine & Spirit Competition (IWSC), underscoring its excellent quality.

The Perfect Pairing: Oat-Crusted Hake with White Wine and Mussel Sauce

To elevate your dining experience, Chef Anna Haugh has crafted a recipe that pairs exquisitely with her Chardonnay: Oat-Crusted Hake with White Wine and Mussel Sauce. This dish, a staple at her Myrtle Restaurant, showcases her culinary prowess and deep appreciation for harmonious flavours influenced by her Irish heritage.

Ingredients:

• 2x 150g Hake (skin on)
• 1 egg white
• 40g jumbo oats
• 10g coriander seeds
• 40g sesame seeds
• Salt 
• 2x fillets smoked mackerel (skin removed)
• 250ml milk
• 50ml double cream
• 50ml white wine (preferably the Anna Haugh Chardonnay)
• 1 clove garlic
• 1 onion
• Spring of thyme

Method:

Oat crust

Rub the oats in oil and pinch of salt flatten on a tray and bake for 8 min, 180c.
Place sesame seeds on tray and bake in the oven for 5 min, 180c.
Place the coriander seeds on a tray and bake for 3 mins 180c.
Mix together and let cool.

Sauce

Sweat garlic, thyme and onion in butter for 5 minutes.
Add white wine and reduce until all the wine has boiled away.
Add the milk and cream bring to the boil.
Add mackerel and blitz in a blender. 

Fish

Season the fish portion with salt brush the skin side with egg wire and sprinkle the mix of oats, coriander seeds and sesame seeds.
Bake in a preheated oven at 180c for 6-10 minute depending on how thick the fish is.

Serve with fresh greens and mash. 

Et voilà, sláinte!

There you have it, a Chef Anna Haugh white wine recipe pairing bringing exceptional French winemaking, with sublime Irish culinary. This dish harmoniously marries the delicate flavours of hake with the subtle nuttiness of the oat crust, creating a delightful pairing with Anna Haugh’s Chardonnay. The wine’s fruit-forward profile and balanced acidity enhance the seafood’s freshness, while the creamy mussel sauce complements the wine’s smooth texture.

For those eager to recreate this culinary experience, Anna Haugh’s Signature Chardonnay and other wines from her collection are available through Vinohero.co.uk. Each bottle includes a QR code linking to recipes crafted by Chef Haugh, allowing foodies to explore more of her gastronomic creations.

Discover more about the Chef Anna Haugh Signature Series and explore our curated selection of wines. Elevate your dining moments with wines crafted to perfection and recipes designed to delight.