Fish cooked in rosé wine
My husband queried “Are you sure Petit Ballon are happy with you cooking rather than drinking with their wine?” “Of course”, I replied, “We are actually doing both”.
Each month, Petit Ballon sends subscribers two specially selected wines. These are wines that you might not usually come across. If you are like me, someone who enjoys wine, but is no expert, this is a lovely way to discover something new. It’s rather like a book club. Everyone read the same book and it’s often something you’d not normally choose. Then the magic happens, you discover an author (or a wine) that you’d like to find out a lot more about.
I particularly like Petit Ballon’s tasting notes written by Jean-Michael Deluc. Dip in and you’ll see a brief description such as Fruity, Light, Refreshing; the temperature it is best to serve at; grape variety and even how long you could keep it for. For me, I particularly like the Food and Wine pairing section.
In my box I received a red, Le Gaillard 2014 and a rosé, Fanette from Domaine Terre de Mistral. I taste the Fanette. It’s light and fragrant. I’d bought a particularly lovely John Dory fish and could just imagine a simple wine sauce made with the rosé to serve with it leaving the Le Gaillard for another day. Some people think John Dory ugly, but set that aside, it has a wonderful taste and is now in season.
We cook our fish in a sous vide machine (a water bath). The beauty of a sous vide machine is that it is practically impossible to overcook fish. You probably have seen them being used on programmes such as Masterchef.
If you’re not using a sous vide machine, make sure you have the sauce ready to go before you pan fry your fish. Any delicate white fish will go nicely – try gurnard or whiting for a change. I have chosen to use red onions. These are both sweeter than white onions and the colour is just perfect for rosé wine. The key to this dish is really soft onions and finishing with butter.
White Fish with Rosé Sauce
Find out more
Check out my series of posts and those of Caroline von Schmalensee on sous vide coooking on Edinburgh Foody if you’d like to know more.
If you enjoy a Le Petit Ballon wine, you can purchase additional bottles at less than the non-subscriber price – typically 20% cheaper. Subscriptions are from £24.90 per month plus postage.
Danielle received one subscription box from Le Petit Ballon. As always, views are my own.