3 In Drinks/ fish/ Food/ Recipe/ wine

Tasting and eating wine

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”.

Fanette from Le Petit Ballon with useful tasting notes

Fanette from Le Petit Ballon with useful tasting notes

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.

Ready to taste the Fanette

Ready to taste the Fanette

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.

White wish with rose wine recipe

White wish with rose wine recipe

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  • Reply
    Chez @ Chez Moi
    22/06/2017 at 04:44

    They always say, don’t cook with a wine that you wouldn’t drink, so I guess if you want a great sauce, make it with a great wine. The soft pinky-apricot colour of the wine is just gorgeous – I can only imagine how divine it tastes!

    • Reply
      22/06/2017 at 20:57

      It does taste rather wonderful! The beauty is, it is SO easy to make!

  • Reply
    Top Tips for Sous Vide Cooking - Severn Bites
    11/11/2019 at 14:01

    […] in Cider Sauce cooked sous videRecipe: White fish with rose wine sauce, cooked sous […]

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