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12 June 2012 News

In Food & Wine Magazine’s July 2012 issue, a New York chef, Alex Raij, during a visit to Spain created a dish that incorporates pan-seared trout, Spanish Serrano ham and Telmo Rodriguez’s 2011 Basa.  “This dish is almost cliché in Navarra, but it’s absolutely delicious,” says Raij. “The Spanish ham keeps the fish from drying out, basting it with its inimitable fat.”  Check out the recipe below!