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Recommended by you: MAISON BLANCHE VIOGNIER

Customer A.J., November 11th 2013

"The balance between the dry and the aromatic seemed perfectly judged, especially as it warmed in the glass. A rich yet subtle wine. This was a perfect pairing with sea bass topped with pine nuts."

This is very appropriate as Yves DeMestral created this wine for that very reason, to have a perfect seafood wine. He will be pleased :)

I didn't get AJ's recipe but I found someting similar. Even though it is greek, the ingredients are very similar to a recipe we do in Vaud with arctic char (omble chevalier), except with pine nuts added.

SELONDA Sea Bass ("Branzino" / "Loup de Mer") with Mesine Sauce accompanied with Sauteed Leek and Pine Nuts (source - be warned there are plenty of intriguing recipes there)

Ingredients for 4 people:

  • 4 SELONDA Sea Bass 400-600g
  • 200g leek
  • 40g European pine nuts
  • juice of one lime
  • glass of white wine
  • 30g fresh butter
  • 20g olive oil
  • 30g cream
  • red pepper seeds (I think they mean pink pepper)
  • salt, pepper

 

Execution:

  1. Rinse the (de-scaled, gilled and gutted) Sea Bass and pour salt inside and outside. Place the fish in a baking pan.
  2. Add the lime juice, wine, fresh butter and the red pepper seeds.
  3. Bake for approximately 30 minutes at 180 degrees Celsius in a pre-heated oven.
  4. Cut the leek into small cubes.
  5. Saute the pine nuts and chopped leek in olive oil.
  6. The sauce will be prepared using the broth from the baked fish. Strin the broth to remove the other ingredients and warm up the broth in a small pot.
  7. Add the milk creme, and the sauteed pine nuts and leek to the pot.
  8. Add salt and pepper. Once the sauce boils it is ready.
  9. Serve immediately.

 

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