I’m not one for recipes (I prefer to cook what I know or just “create”) but it was my turn to cook tonight … and I was asked to make something with the Haddock that needed to be used, and some open Parma ham … and the results were pretty tasty.
But this is not a food blog.
The point was to say that, as the last day of the holiday, after a great day with the family, after a productive day in the garden painting the kids’ playhouse … the dish of haddock fillets wrapped in parma ham, with asparagus and new potatoes, was a great partner to my Ocado-bought bottle of La Chasse Chardonnay Viognier
I admit I am not usually fond of this blend of varieties. The Chardonnay is usually flabby and the Viognier used only for aroma, not body. However, this was very good, and in the circumstances, a great tipple.
It isn’t about the points or ratings. It’s about the context.
