Wine and menu of the day : Fish ball and rosé wine
à table!
Don't have any ideas for dinner with friends, for two or solo? We suggest an all-inclusive wine and food pairing! Our dish/wine of the day : Fish balls with grapefruit and creamy sauce
The Loire Wine:
To accompany this recipe, we suggest a rosé wine that offers a nice balance between fruit and freshness, acidity to enhance the fish and fruit and citrus aromas to match the grapefruit in the recipe. For example, a Rosé de Loire, a Touraine, a Touraine Noble-Joué, a Saumur or a Chinon rosé.
The recipe:
4 PERS.
CUISSON
30 MIN.
Preparation
20 MIN.
INGREDIENTS
4 cod backs
The zest of a lime
2 tablespoons chopped chives
1/2 teaspoon dried herbes de Provence
2 tablespoons olive oil
3 pink or yellow grapefruits
30 g butter + 1 tablespoon
40 cl liquid crème fraîche
Salt and pepper
Cut the cod backs into large pieces then put them in the bowl of a blender.
Add olive oil, salt and pepper. Chop finely.
Place the fish flesh in a salad bowl, then add the chives.
Add the herbes de Provence and lemon zest. Mix.
Make walnut-sized dumplings, place in a gratin dish.
Squeeze 1 grapefruit.
Drizzle the grapefruit juice over the cod balls. Season with salt and pepper.
Sprinkle with knobs of butter (30g). Bake for 15 minutes.
Peel the remaining 2 grapefruits. Cut into quarters. Brown in a frying pan with 1 piece of butter, season with salt and pepper and set aside.
Take the dumplings out of the oven and keep warm. Recover the juice and place in a saucepan. Add the crème fraîche. Whisk lightly with a hand whisk, then leave on the heat to obtain a creamy sauce.
Arrange the dumplings on warm plates, surrounding them with the grapefruit wedges. Top with grapefruit juice sauce. Sprinkle with chopped chives and enjoy.
FURTHER INFORMATION
This recipe was created in partnership with 750 gr