Today’s pairing is taken from the menu at Il Pedrocchino Restaurant (Sacile, PN), which offers a salmon and sea bass terrine with grilled vegetables to pair with the Garganega Brut.

Ingredients

400 gr salmon 1 spring onion 60 gr smoked salmon 5 dl white wine 3 dill leaves 1 clove garlic 2 egg whites 50 gr romaine lettuce 50 gr red radicchio 1 carrot 1 pomegranate to taste balsamic vinegar to taste salt to taste pepper 400 g sea bass or sea bream 4 tablespoons cooking cream 20 g fresh pistachios to taste extra virgin olive oil 1) Cut the sea bass fillets into finger-sized sticks. Marinate 250 g of them in wine with salt and pepper for 20 minutes. 2) Remove the skin and bones from the salmon and blend it with the remaining sea bass. Add the egg whites, dill, garlic, spring onion, marinade, and cream, and blend. Line an 8 dl loaf pan with parchment paper. Spread a layer of salmon cream and sprinkle with a few pistachios. Cover with the sea bass strips drained of the marinade and continue alternating the layers. Finish with the cream. 3) Bake in a water bath in a preheated oven at 180° for 1 hour. Let the terrine cool, wrap it in plastic wrap, and refrigerate. Garnish with thin slices of salmon, the leaves from the two salads, julienned carrots, pomegranate seeds, oil, vinegar, and salt.