Blog (in French) 
|
Recipes
Fish brochettes with herbs Anjou Blanc Anjou, made from chenin blanc. The fruit intensity in this off-dry, fruity white really amaze. It's rich and lovely and comes with a smooth and very refreshing with apple citrus notes. It goes surprisingly well with the seafood risotto. Preparation time: 30 minutes. Ingredients (for 4 people): 1 kg of fish fillets (sole, salmon, cod, monkfish, etc.), 1/2-glass of white wine, 3 soupspoons of olive oil, 2 soupspoons of lemon juice, 1 soupspoon of balsamic vinegar, 1 soupspoon of chopped parsley, 1 soupspoon of chopped sage leaves, 1/2 a coffee spoon of Cayenne pepper, salt. Preparation
Put all the marinade ingredients in a dish and mix them thoroughly. Leave the fish fillets to marinate for 2 hours, then strain them. Make 4 large brochettes, alternating varieties. Put the brochettes under the grill for 5 minutes, coating them with the marinade at regular intervals. Eggs stuffed with salmon Rosé d’Anjou Rosé d’Anjou, is pale in colour, but don’t think this is a wimpy pink wine. From France’s Loire Valley, it’s dry and shows vibrant and solid flavours and a clean berry fruit and refreshing texture. Preparation time: 45 minutes. Ingredients (for 4 people): 100 g of smoked salmon, 8 eggs, 50 g of gherkins, 5 soupspoons of olive oil, parsley, 2 cucumbers, 1/2 a lemon, paprika. Preparation
Cook the eggs for 5 minutes. Slice the cucumbers and gherkins up into pieces. Peel the eggs and cut them in half. Remove the yolks, mix them with the gherkins and half of the salmon, and put the mixture in a food processor with a pinch of paprika. Make a puree and stuff the whites. Prepare a vinaigrette with the oil and lemon juice. Mix the cucumber with the rest of the salmon. Pour the vinaigrette and garnish with parsley. Arrange the stuffed eggs around the salmon and cucumber salad. Seafood pizza Sauvignon Blanc Sauvignon Blanc, is a refreshing well balanced flavours of crisp pear and citrus fruit with aromatic & soft flowery flavours. Enjoy with oysters, sushi, garden salads and goat cheese or just on its own Preparation time: 1 hour 10 minutes. Ingredients (for 2 people): Pizza dough, 100 g of shelled mussels, shelled prawns, squid rings, stoned black olives, 200 g of grated parmesan, 3 onions, 3 cloves of garlic, 1 small tin of peeled tomatoes, 2 soupspoons of olive oil, 1/2 a soupspoon of chopped oregano, 1/2 a soupspoon of chopped thyme. Preparation
Prepare 2 perfect pizzas. Preheat the oven at 200°C. Lightly fry the garlic and chopped onions in the heated olive oil. Add the mussels and squid and leave to simmer for 2 minutes. Add the tomatoes and leave to cook for 20 minutes at a low flame, with the pan half-covered. Add the prawns, oregano and thyme. Share the topping between the 2 pizzas and sprinkle on the grated cheese. Garnish with the olives and put in the oven for 12 to 15 minutes. Oysters au gratin Muscadet Muscadet Sèvre & Maine, is France’s most popular wine for fish, seafood and shellfish. Shows very solid, well-defined flavours of citrus and lemon, accompanied by crisp and refreshing texture. It’s dry and medium bodied. Preparation time: 35mn. Ingredients (for 4 people): 12 oysters, 1 cube of fish stock mixed in 1/2 a litre of hot water, 2 decilitres of white wine, 60 g of butter, 1 decilitre of whipped cream, 2 egg yolks, 250 g of cooking salt, 100 g of grated gruyere. Preparation
Open and empty the oysters. Rinse the shells thoroughly. Bring the stock to the boil. Briefly immerse the oysters, put them back in their shells, and arrange them on a baking tray spread with 1 cm of cooking salt. Reduce the stock for 5 minutes at a high flame. Add the wine. Beat the egg yolks in a bowl along with the cream and 3 soupspoons of the stock. Add the mix to the stock while stirring. Pour a little sauce on the oysters, sprinkle with gruyere, and brown under the grill. |
|
