Return to listing

Mexican Guacamole

Wild Salmon and Caper Fish Cakes with Watercress Hollandaise

Grilled Autumn Fruits with Sabayon Cider Sauce 

The spicy, acidic starter would work well with Sauvignon Blanc, which wouldn’t be overwhelmed by its flavours. When you come to the main course, the creamy hollandaise sauce demands that the wine is assertive enough to cope with its richness: a New World Chardonnay/Semillon would be a good choice here. You could continue drinking this with the dessert, if you like, as it has quite a few acidic elements in the fruit and cider, as well as the creaminess of the sabayon sauce.

Return to Homepage
Have you looked at the Delia Online Cookery School