Pepe Vieira
and Willy Gómez
Discover what Nordesiño means for Pepe Vieira and Willy Gómez, and their pairing ideas.
Featured recipes
Cured, smoked longfin tuna
Preparation time:
90 minutes
For the longfin tuna marinade:
- 250 g brown sugar
- 1 kg coarse sea salt
- 4 limes
- 2 grapefruits
- 15-20 allspice berries
- 12 juniper berries
For the curry and rapini seeds:
- ½ L mild (0.4) olive oil
- 10 g rapini seeds
- 3 g black pepper
- 3 g cinnamon powder
- 1 g clove
- 3 g star anise
- 1 g salt
For the lemon cream:
- 60 g lemon peel
- 10 g sugar
- 10 ml water
- 60 ml lemon juice
- 14 g butter
Method:
For the longfin tuna marinade:
- Clean the longfin tuna
- Remove the fillets and belly
- Marinate the fillets for 1 hour
- Remove from the salt and wash
- Cold smoke with lemon wood chips
For the curry and rapini seeds:
- Blend the seeds and olive oil
- Add the rest of the ingredients
- Blend everything together
- Macerate for 72 hours
For the lemon cream
- Blanch the lemon peel four times
- Boil for 20 minutes
- Blend with the lemon juice, water and sugar in a Thermomix at 50 °C
- Emulsify with the butter
- Strain and set aside
How to serve:
- Thinly slice the cured, smoked longfin tuna
- Spread the rapini seed curry on half a lemon
- Place the lemon on the plate and put the longfin tuna on top
- Finish with a few drops of lemon cream and Arbequina olive oil
Nordesiño Tip
If you’re looking for something which is slightly quicker and easier to make, you can also rustle up longfin tuna in tomato sauce, a Spanish classic. All you need is longfin tuna, puréed tomato sauce (tomate frito), 2 cloves of garlic, 1 onion, salt and flour. In just an hour, you’ll have this delicious dish on the table.
Longfin tuna is very popular in the North of Spain. It’s caught using traditional methods, which ensures its extraordinary quality and freshness are preserved. In this recipe, it’s smoked using lemon wood chips and marinated with grapefruit and lime, two citrus fruits which pair perfectly with the herbal aromas of Nordesiño. The result is a perfectly balanced combination of fresh flavours.
What’s more, the unique flavour of the curry, achieved through the combination of sweet spices (which give it its lively, bold nuances) and savoury spices (which give it its intense notes), contrasts perfectly with the sweetness of the Albariño grape present in Nordesiño.
This dish is the very epitome of the best the ocean has to offer.
Pepe Vieira
Empanada de xoubas (sardine pie)
Preparation time:
90 minutes
For the steamed brioche:
- 400 g all-purpose flour
- 100 g sourdough starter
- 70 ml milk
- 30 g sugar
- 5 g yeast
- 140 g eggs
- 150 g butter
For the sauté emulsion
- 200 ml oil from the empanada sauté
- 2 egg yolks
- 5 g salt
- 50 ml apple cider vinegar
For the xouba (sardine) stock:
- 500 g xoubas (sardines)
- 50 ml mild olive oil
- 2 spring onions
- 1 red pepper
- 4 cloves of garlic
- 1/2 kombu
- 1 tablespoon katsuobushi
Method:
For the steamed brioche:
- Put the flour and sourdough starter in the bowl of your stand mixer
- Mix the milk, sugar and yeast together, and add to the bowl
- Mix for 1 minute using the mixer. Then beat the eggs and add to the bowl
- Mix (knead) for 10 minutes
- Add the salt and mix (knead) for a further minute
- Cut the butter into cubes and add. Then mix (knead) until the dough pulls away from the sides of the bowl. Once the butter has been fully mixed in, cover the mixture and put in the fridge
- Knead 200 g of brioche dough
- Cut into 5 pieces
- Form buns and place on baking paper
- Leave to ferment for 3 hours at 32 °C
- Steam for 10 minutes
For the sauté emulsion:
- Chop and sauté the onion and red pepper, together with the bay leaf
- Add the paprika, Choricero pepper paste and tomato. Gently sauté and add wine until the mixture has reduced slightly
- Drain the sauté and form the base of of the empanada. Then place the clean xouba (sardine) fillets on top and add a little salt
- Cover with the rest of the dough and crimp
For the xouba (sardine) stock:
- Chargrill the bones
- Sauté the spring onion, red pepper and garlic
- Add the bones
- Cover with water and add the kombu
- Boil for 20 minutes
- Add the katsuobushi. Leave to infuse for 10 minutes
- Strain and add salt to taste
How to serve:
- Break up the brioche
- Toast with a torch
- Pour a little stock over it
- Finish with the sauté emulsion and clean xoubas (sardines)
Nordesiño Tip:
Another option is to make a classic empanada using traditional dough and filling, which shouldn’t take you more than about an hour.
An empanada is a traditional savoury Spanish pie, which never ceases to surprise and delight. In Galicia, they have been eaten since the Gothic period in the 7th century. Xouba is the name given to young pilchards (sardines) in the Rías Baixas. They have been particularly popular in Galicia since the 17th century when, due to their abundance, they became a central part of the region’s tinned fish industry. This is a tapa which is full of Galician history and essence, and is ideal for pairing with a Nordesiño.
Pepe Vieira
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