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
- Rinse the (de-scaled, gilled and gutted) Sea Bass and pour salt inside and outside. Place the fish in a baking pan.
- Add the lime juice, wine, fresh butter and the red pepper seeds.
- Bake for approximately 30 minutes at 180 degrees Celsius in a pre-heated oven.
- Cut the leek into small cubes.
- Saute the pine nuts and chopped leek in olive oil.
- 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.
- Add the milk creme, and the sauteed pine nuts and leek to the pot.
- Add salt and pepper. Once the sauce boils it is ready.
- Serve immediately.