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Sea fish
Curled fried whiting
Fried whiting with mayonnaise made with a hard boiled egg.
> view pairingsShellfish and Seafood
Scallops breton style
Breton style: with fresh cream, shallot, onion, parsley, white wine and covered with breadcrumbs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSalads
Pasta salad with neapolitan sauce
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper and salt.
> view pairingsPoultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsSheep and Goats
Spit-roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh. One thigh is called Chump.
> view pairingsCheeses
Pérail de brebis
France. Massif central. Aveyron. Tarn.
Soft-ripened sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.
Sea fish
Grilled turbot with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsDesserts
Cherry gratin with zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsSea fish
Atascaburras
Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.