Serve at:
12-14. °C Shellfish and Seafood
Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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This wine is paired well with 12meals
Meal families
Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake
and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.
Sea fish
Golden sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Moules marinieres
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view the mealCheeses
Pélardon
France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.
Freshwater fish
Pike-perch fillets with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealFreshwater fish
Pike-perch fillets with cream
Cream sauce : béchamel sauce with cream.
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Scallops with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view the mealSea fish
Sole fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealFreshwater fish
Zander blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.