- Food and wine pairings
Zander with Porcini Mushroom Curry: an autumal food and wine pairing
As temperatures start to drop, the cooking desires also change.
Mushrooms, spices and comforting dishes naturally find their place at the table. To celebrate this delicious season, we propose a combination of finesse: a sea bream with chanterelle curry served with our Pinot Blanc Enschberg Oak barrels VIGNUM.
A dish with generous flavors
In this recipe, the sea bream, a delicate fish with fine meat, meets the richness of chanterelles and the sweetness of a coconut cream enhanced with curry. Everything is accompanied by a butter flavored with thyme and a crispy touch of bacon. A combination of textures and flavors that gives the fish a particularly delicious dimension, while maintaining its elegance.
The Pinot Blanc Enschberg Oak Fûts:
The ideal companion
Grown in oak barrels, this Pinot Blanc stands out for its balance, finesse and depth. On the nose, it reveals notes of aromas of exotic fruits, ripe pear and woody notes. In the mouth, its notes of pear, vanilla and flowers, These characteristics, combined with a round texture and a long, fresh finish, make this a particularly expressive wine.
On the plate, his Subtle notes of vanilla They accompany the finesse of the sandra delicately, while its aromas of yellow fruits and its aromatic character match the curry. The wine’s woody notes also echo the meaty texture and woody character of the chanterelles.
The result? A harmonious agreement where the wine accompanies every element of the dish without ever dominating it.
The recipe in a few steps
For 6 people
Preparation: 15 minutes
Cooking time: 20 minutes
Ingredients
- 500 g of chanterelles
- 6 fillets of 150 g each with the skin
- 6 slices of bacon
- 100 g of soft butter
- 1 small bouquet of thyme
- 2 cloves of garlic
- 1 tbsp of olive oil
- 1 tbsp of curry
- 60 cl of coconut cream
- Sea salt and ground pepper
- Fine salt
Preparation
1. Prepare the ingredients
Carefully brush the chanterelles and cut them into quarters. Carefully deboned the fish. Peel and chop the garlic. Finely slice the thyme.
2. Prepare the thyme butter
In a bowl, mix the butter, thyme and a pinch of salt. Stir and set aside to cool.
3. Cook the chanterelles
Heat the oil in a frying pan, add the mushrooms and sauté them quickly so that they stay firm and do not release any water. Sprinkle with curry and add the garlic, coconut cream and salt. Cook for 8 minutes over medium heat.
4. Grill the bacon
Heat up an non-stick pan, place the lard flatly in the pan and fry on both sides. Reserve.
5. Cook the sandra
In the same pan, without rinsing it, place the cod fillets with the skin side facing up and cook for 5 minutes over medium-high heat, then turn them over gently and cook for 3 minutes on the other side. Turn them over one last time and sprinkle the flesh with a nice knob of butter and thyme. Turn off the heat when the butter has melted and the fish has turned golden brown.
6. Dresser
Divide the mushrooms and the cream into shallow plates, place a fillet of cod in the center and decorate with a slice of bacon.
A generous dish, an elegant wine and flavors that perfectly evoke autumn: a pairing to be tried without delay.
Signature recipe Kachen Magazine
