Corvina/rondinella T. Bussola Amarone Della Valpolicella Classico Doc Recipe

1. Marinate the fish

Pat the corvina fillets dry with paper towels. In a shallow dish whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, chopped thyme, 1 tsp sea salt and 1 tsp black pepper. Place fillets in the marinade, turning to coat both sides. Cover and refrigerate for 20–30 minutes while you prepare the other components.

2. Bring the marinated fillets to room temperature for 10 minutes before cooking. Reserve marinade for a moment of basting if desired.

3. Prepare the wine base

In a medium saucepan over medium heat, add 1 tsp olive oil (from pantry) and sweat the finely minced shallot for 2–3 minutes until translucent but not browned. Add the rondinella grapes and cook 2 minutes to warm through.

4. Pour in 250 ml Amarone della Valpolicella and bring to a gentle boil. Add 1 tsp brown sugar and 1 tsp red wine vinegar. Reduce heat to medium-low and simmer gently until the liquid is reduced to about 1/3 of its volume (roughly 18–25 minutes), stirring occasionally. The grapes will soften and release flavor into the wine.

5. When the liquid has reduced and becomes syrupy, remove from heat. Pass the reduction through a fine sieve into a clean saucepan, pressing on solids to extract juices (discard skins/shallot solids or reserve for another use). Return the strained reduction to low heat and whisk in the 25 g cold unsalted butter, one cube at a time, to create a glossy sauce. Stir in chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat.

6. Sear the fennel and leeks

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the sliced fennel and halved baby leeks cut-side down. Let them sear without moving for 3–4 minutes until they get golden color. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.

7. Flip vegetables and add 30 ml white wine to deglaze the pan. Cover and cook on medium-low for 4–6 minutes until vegetables are tender but still hold shape. Transfer to a warm plate and keep warm.

8. Cook the corvina

When vegetables are nearly done and the reduction is warm, heat a nonstick or heavy-bottom skillet over medium-high heat with 1 tbs olive oil. Pat the fillets dry if excess marinade remains. Place fillets skin-side down (if skin-on) or presentation side down and sear 3–4 minutes until the edges become opaque and a golden crust forms. Gently flip and cook 2–3 minutes more (depending on thickness) until the fish reaches an internal temperature of 50–55°C (122–131°F) for a moist finish. Baste with reserved marinade or a little of the warm reduction (not raw wine).

9. Remove fillets to a warm plate and rest for 2 minutes. Taste the rondinella-Amarone reduction and, if desired, whisk in the optional 10 g extra butter for additional gloss and richness. Adjust salt and pepper to taste. If the reduction is too thick, stir in 1–2 tbs warm water to loosen to a saucing consistency.

10. Place a portion of seared fennel and leeks on warmed plates. Lay a corvina fillet atop the vegetables. Spoon 1–2 tbs of the rondinella-Amarone reduction alongside and a small drizzle over the fish. Finish with a sprinkle of microgreens or chopped parsley and a little lemon zest.

11. Serve immediately, pairing the dish with a glass of Amarone della Valpolicella Classico DOC or a lighter white if preferred. Enjoy.