Food Pairing Module

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recipes

Ingredients

Serves 10

10 dory fish fillets (about 90 grams)
2 kg of live velvet swimming crabs
40 g finely chopped onions
40 g finely chopped shallots
100 g crushed garlic
100 g cognac
200 g Pastis liqueur
100 g crème fleurette (whipping cream)
10 asparagus tips
5 purple artichokes or 2 hearts of turned artichokes
90 g of "carrot balls"
Olive oil, salt, ground pepper, rosemary, butter (to taste)

Preparation

Wash and drain the swimming crabs. Brown them with olive oil. Add the onions, shallots and crushed garlic. Sauté it all together then flambé the concoction with cognac and pastis.

Reduce the sauce by half, then replace the amount with water equivalent, add fresh rosemary. Simmer for 45 minutes. Take off heat, blend everything together in blender, sieve it well before putting it back on the stove.

Reduce the mixture until it takes on a more syrupy consistency. Add cream and season to taste.

Blanche the asparagus then cool them in ice water. Turn the artichokes, cut in half and sauté them covered in butter.

Then add the balls of carrots and asparagus for a crisp vegetable texture, season well.

Sauté the dory fillets unilaterally (skin side only) in a nonstick pan with olive oil. Season.

To serve, arrange the vegetables on the plate, then the fish. Pour the emulsified bisque atop it all, and garnish with a sprig of rosemary.

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Turbot with Jerusalem artichokes

cuisson

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

2 kg turbot fillets
1 bunch of scallions
1 kg Jerusalem artichokes
100 g butter
2 brick filo pastry sheets
Nut oil
2 zucchinis
Olive oil
3 carrots
1 egg yolk
1/2 l chicken stock

Preparation

Clean the turbot fillets and remove the skin, "portioning" them into appropriate serving sizes, refrigerate.

Peel and julienne the Jerusalem artichokes and stew them in butter, guarding their crispness, then add the chives and shallots.

Fashion “slippers” with the filo pastry, glazing it with the egg yolk, add the julienne.

Peel the carrots, and fashion them into little balls with a “melon baller;” do the same for the zucchini. Boil them and cool.

Reduce the chicken stock, whisk in the butter, add a bit of cream, keep warm. In a skillet, brown the Jerusalem artichoke slippers.

In a skillet, brown the Jerusalem artichoke slippers.

Cook the turbot fillets in olive oil. Season and garnish to serve.

Grande Dame Rosé 2004

Monkfish steaks with roasted porcini mushrooms

cuisson

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

Fresh monkfish fillets
Hazelnut butter
Fresh porcini mushrooms
Slice of Leon Cecina meat
Sautéed porcini mushroom caps
Bacon cream emulsified with beef stock

Preparation

Trim and slice the fresh monkfish fillet to obtain equal-sized pieces of 5 cm in diameter.

Sauté the fillets in a hazelnut butter and cool them quickly.

Prepare a duxelles of fresh mushrooms and surround the monkfish with it; decadently garnish the dish with a thin slice of Cecina de Leon on top.

Finish cooking the roast by basting it regularly in the oven.

Plate up the medallions with flash-fried porcini caps and the fried bacon cream, emulsified with beef stock.

Cave privée 1989

1/3

Cold fillet with sesame

Easy

cuisson

40 minutes

Preparation

35 minutes

Ingredients

Serves 8

1,2 Kg cod fillet
100 g sesame seeds
500 g Jerusalem artichokes
500 g new potatoes
¼ of a ciboulette bunch
2 eggs
10 ml cream
100 g morel mushrooms
½ l fish stock
Saffron
Butter
Sea salt
Ground pepper

Preparation

One day beforehand, slice 8 beautiful cod steaks and season them with sea salt and ground pepper; refrigerate overnight.

Peel, wash and cook the potatoes and Jerusalem artichokes. Smash the Jerusalem artichokes and potatoes with a fork, adding 2 eggs and a little cream to them (be sure to keep a hearty consistency), season with sea salt and pepper, then stir in chopped chives. Prepare the dumplings and keep them warm.

Wash mushrooms and remove their stalks, dry them thoroughly. Reduce the fish stock (up to half its original volume) with a demi-glace meat juice. Add cream to the stock and reduce it further, seasoning if necessary and adding saffron.

Dab one side of the cod steaks in sesame seeds and bake brown butter on both sides. Assemble, garnish and serve.

Verbana-infused turbot, smoked eel and asparagus accompanied by somen noodles

Intermediate

cuisson

40 minutes

Preparation

40 minutes

Ingredients

Serves 4

4 pieces of turbot filet (120 g apiece)
140 g somen noodles
15 wild asparagus spears
1 l fish stock
20 g carrot balls
20 g zucchini balls
40 g smoked eel
4 sprigs of fresh verbena lemon
Salt, pepper, butter

Preparation

Cook noodles in boiling salted water with a little lemon verbena, drain and set aside. Blanche the asparagus and sauté them with fresh melted butter; season. Blanche the carrot balls and zucchini; set aside.

Reduce the fish stock by adding half the verbena liquid, season then strain the pieces out, and whisk the butter in lightly. Finely chop the smoked eel fillets; set aside. Season the fillets of turbot. Poach the fish in the fish stock reduction.

In a wide bowl, prepare the noodles into a nest shape, sprinkle slices of smoked eel and position the turbot at the center of the plate. Arrange the asparagus and vegetable balls around the fish. Finish the dish by pouring the hot broth over it all, and adding some fresh, thin verbana leaves.

Tart of archic char with young leeks and summer truffle

Easy

cuisson

10 minutes

Preparation

40 minutes

Ingredients

Serves 4

2 chars of 300 g apiece, preferably from the Lac d’Annecy
6 baby leeks
300 g puff pastry crust
50 g unsalted butter
30 g slivers of fresh summer truffle
4 shiso leaves
For the vinaigrette:
2.5 cl of balsamic vinegar
2.5 cl champagne vinegar
1 tbsp. Reims mustard
4 cl truffle juice
10 cl grape seed oil
5 cl truffle oil

Preparation

Prepare fish, fillet them gently. Deboning and portioning the fillets nets 4 equal pieces. Refrigerate.

Clean and cook whole leeks in boiling salted water. Then cool, drain and cut them diagonally.

Roll out the pastry onto a sheet of parchment paper, forming a square 2 mm thick. Cut it with a pastry cutter into 4 dough crusts of 8 cm apiece. Place each portion on a baking sheet, poke holes with a fork into them. Cover with cling film and refrigerate crusts for 1 hour.

Preheat oven to 200°C. Bake the dough and cook for around 10 minutes so the pieces are crispy and lightly browned. Remove crusts and cool on a rack.

Prepare the vinaigrette with its ingredients and beat it with a whisk. Season the sliced leeks with this vinaigrette, then lay them gently and evenly over each baked puff pastry. In a frying pan, heat a little olive oil and fresh butter. Season the portions of char, then brown them on their skin side in a skillet over medium heat, for 3 minutes.

Turn the fish at the last moment and place each piece onto the ready-filled pies. Serve with a beautiful seasoned shiso leaf and a strip of vinaigrette dressing. Arrange a few slices of freshly grated truffle for an even more gourmet appeal.

Vintage 2004

THE FOOD PAIRING PRINCIPLES

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Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.