| Fish fricassee with Sauternes |
printTo serve with: Château de ROLLAND Barsac-Sauternes
For 6 persons
Ingredients :
- 8 sole fillets cut in two
- 400 g (14.10 oz) of angler-fish washed and cut in large cubes
- 8 shell-free lobster tails
- 8 washed pilgrim's scallop
- Some mussels without their shells
- 1 bottle Château de Rolland Sauternes
- Crème fraiche
- Butter
- Salt, pepper
- Fresh chervil
Recipe:
Put the fish in a well greased sauté pan. Add salt and pepper. Wet the pan half way with Sauternes wine CHATEAU DE ROLLAND SAUTERNES. Add a little extra butter on the top.
Put the pan over the fire and let it cook on low heat for 3-5 minutes. Dry up the fish. Add 2 tablespoons crème fraîche to the gravy and let reduce about a third of it.
Put the fish on the plate in a proper way, so it is well presented. Pour the sauce above the fish and put some chervil above it. Serve it hot with CHATEAU DE ROLLAND SAUTERNES.