Great wines of Chablis
This Chablis puts forth a clear yellow colour with shimmering silver highlights. It is brilliant and clear.
The lovely aromatic and fruity nose evokes aromas of pear, white peach and nectarine.
The attack in the mouth is supple, the middle is round with lots of aromatic density and structure. Fine acidity provides the freshness of white current. The long finish is light and defined by a spicy note of white pepper.
A Chablis of structure and elegance.
The ideal degustation temperature is situated between 11 and 12° and you will be able to keep it for 3 to 4 years. Please check our wine and food pairings to appreciate all the qualities this wine has to offer.
Fillet of trout with fennel
Ingredients for 4 servings
- 4 thick fillets of salmon trout with the skin
- 2 fennel
- 1 bunch of watercress
- 250 g of been sprouts
- 60 g butter
- 1 tbsp of sesame seeds
- 1 tbsp of black sesame seeds
- 2 tbsp of wine vinegar
- 3 tbsp of olive oil
- Salt, pepper to taste
Separate the fennel leaves and cut them into cubes. Wash and dry the watercress. Wash and dry the bean sprouts. Melt butter in a pan and fry the cubes of fennel for 5 minutes without allowing the fennel to brown. Reduce the heat. Add a large glass of water and let cook slowly until the liquid has completely evaporated. Add the watercress and bean sprouts. Add salt and pepper and stir. Cover and let cook on low heat for 15 minutes, stirring from time to time.
Cut the fillets into slices. Heat the olive oil in a pan and add the fillets of trout skin side down. Let cook 10 minutes on medium heat without turning. Add salt and pepper. When the skin is crispy, remove and deep hot with aluminum foil. Deglaze your pan with with the wine vinegar and 5 cl of water, bring to a boil and allow to reduce slightly. Return the fillets to the pan and sprinkle in the sesame seeds.
Portion out the vegetables on to the plates and place the fillet of trout slices on top. Drizzle with the reduction and add a couple of chives for decoration.