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Enjoy with La Grande Dame 2018 (10–12 °C) for a subtle, refined, and delicate pairing.
Pan-Seared Red Mullet
Glazed Vegetables
Citrus Emulsion
Finishing Touches
Preparation
1. Glazed Vegetables
Poach the small artichokes gently in a light broth with butter and a pinch of fleur de sel until tender. Glaze them in their own juice for a delicate shine. Add the Romanesco and lightly steamed celery to provide freshness and texture contrast.
2. Pan-Seared red mullet.
Season the red mullet fillets with fleur de sel and a few drops of lemon juice. Cook gently in a drizzle of olive oil, skin side down, until the skin is golden and crisp, while the flesh remains tender and translucent. A quick and precise cooking method preserves the fish’s delicate flavor.
3. Citrus Emulsion
Combine the orange and lemon zest with olive oil and citrus fleur de sel. Add a few drops of warm broth while whisking to create a silky, fragrant emulsion.
4. Plating
Arrange the vegetables elegantly on each plate. Place the red mullet fillet alongside and drizzle with a light veil of citrus emulsion. Finish with basil shoots or young cress and a few small white flowers for a bright and elegant presentation.
La Grande Dame 2018 enhances the finesse and tension of delicate cuisine. Its freshness, minerality, and subtle citrus notes highlight the delicate flavors of the red mullet, while the glazed vegetables provide contrast and texture. The citrus emulsion adds roundness and lightness, creating a refined and elegant balance.
