Peche blanche poche rosé wine of ProvenceWHITE PEACH POACHED IN MINT INFUSION

Alliance food – wine:

Rosé wine Domaine les Grès goes well with the poached peach.

Preparation - 30 minutes.

For two persons: 2 white peaches * orange and mint infusion * 6 fresh mint leaves * 1 tsp acacia honey * 1 tsp pepper rose berries * 1 cinnamon stick

Prepare the infusion for 10 minutes, then pour it into a pan, add the honey, pepper rose berries and cinnamon.

Bring to a simmer and immerse the peeled peaches in the infusion. Cook for about 8 minutes. Let cool.

For the coulis, place 150 g of strawberries, 1 tbsp icing sugar and a glass of water in the mixer.

Garnish with a cherry, mint leaves and surround with strawberry coulis.

 

 

Thon et rosé wine l'ArnaudeTuna with acacia honey sauce

Alliance food – wine:

Rosé wine l'Arnaude goes well with tuna in acacia honey sauce.

Preparation - 1 hour; cooking - 20 minutes.

For two persons: 300 g of tuna steaks * 1 lemon * 2 tbsp olive oil * 1 orange * 1 tbsp acacia honey * 50 ml chicken broth (or water) * 1 tsp potato starch * white pepper * parsley

Marinate the fish in the lemon juice seasoned with white pepper for about an hour.

Fry the tuna steaks in olive oil first on high heat, then on low heat for 3-5 minutes on each side. Remove from heat, keep it warm and covered. 

To prepare the sauce, squeeze the orange of the juice. Boil the broth (or water) in a pan, then add the orange juice and acacia honey. Heat for about 2 minutes, stirring with a whisk. Add the starch diluted in 3 tsp of water and continue cooking for another 3 minutes.

Pour the sauce just before serving the tuna. Season with salt to taste. Serve with seasonal vegetable and a salad.

3 Aioli recette vin rose Provence VBAIOLI

Alliance food – wine:

Rosé wine MIMI en Provence goes well with Aïoli.

Preparation - 1 day, cooking time - 40 minutes.

For 2 persons: 200 g  of salt cod * 2 potatoes * 2 carrots * 1 cauliflower * fresh green beans * 1 zucchini * 2 hard-boiled eggs * 20 pitted black olives

Ingredients for an "aioli" sauce: 3 cloves of peeled garlic * 1 egg yolk * 10 tsps of olive oil * salt and pepper

The day before preparing the dish, desalt the cod in clear fresh water. Drain, remove the skin and bones, then cut the fish into desired portions.

Cook the vegetables separately in boiled water: potatoes in their skins, peeled carrots, cauliflower and green beans. Hard-boil eggs and shell them. Wash and cut a zucchini. Cook the cod in simmering water for about 15 minutes, then drain the fish.

To prepare a sauce "aïoli", squeeze garlic cloves, add salt and the egg yolk, mix well to obtain a nice ointment. Whip the sauce with a whisk or fork while adding olive oil by small portions.

Place cod, eggs and vegetables on the plates. Serve "aïoli" sauce in a separate purpose made vessel.