Alliance food – wine:

Domaine de Pontfract rosé wine goes well with monkfish and chanterelle mushrooms with soya sauce.

Cooking - 35 minutes.

For two persons: 2 monkfish filets with skin on, 100 g each * 200 g chanterelle mushrooms * a small zucchini * leaves of salad young shoots * 10 g of butter * 1 tablespoon fresh cream * 1 tablespoon olive oil * 2 tablespoons soy sauce * 1/2 lemon * salt and pepper

Wash the mushrooms, slice into thin strips. Cook for about 20 minutes in salted boiling water. Drain mushroom strips. Add the butter to skillet and sauté the mushrooms for 5 minutes over a high heat. Stir in the cream and cook for another 2 minutes, while stirring. Turn off the heat and leave the chanterelles under the lid.

Pour 2 tablespoons soy sauce mixed with 3 tablespoons water into a sauce pan and heat gently while stirring.

In another sauce pan, heat the olive oil and fry the fish on high heat until lightly browned, then lower heat to finish cooking.

Wash zucchini, cut into slices and fry in olive oil.

Serve the plates with the chanterelle mushrooms, monkfish filets, zucchini strips and tender salad greens. Season with soy sauce and lemon.


Gaspacho apple raspberries rose wine of ProvenceGREEN APPLE GASPACHO WITH STRAWBERRIES

Alliance food – wine:

MIMI en Provence rosé wine makes a good accompaniment to green apple cappuccino with strawberries.

Preparation: 15 minutes.

For 4 persons: 4 granny apple * 150 g strawberries * ½ lemon juice * 10 cl whipping cream * 3 tablespoons fructose or icing sugar * 2 physalis

Peel and slice the apples, remove the hearts and seeds. Wash the strawberries. Put the apples and strawberries in a blender to purée the mixed fruits, then sprinkle the mixture with lemon juice. Add 2 tablespoons of fructose and gently mix for 2 to 3 minutes, until the concoction is smooth and creamy. Add a touch of water so that the mixture is creamy without being too liquid.

Whip the liquid cream into a firm Chantilly, adding the left over fructose. Put some strawberries in the bottom of a glass, then pour the apple purée over three-quarters of the contents. Cover with Chantilly cream, then decorate with physalis.


Tartelettes caviar aubergins 2018TARTLETS WITH EGGPLANT CAVIAR

Alliance food – wine:

Domaine la Martelle   rosé wine nicely compliments tartlets with eggplant caviar.

Preparation - 15 minutes. Cooking - 1 hour.

Portion of 3 tartlets: 1 short pastry * 2 tomatoes * 1 eggplant * 1 onion * 2 cloves of garlic * 2 tablespoons of olive oil * young salad leaves * salt * freshly ground pepper

Wash, peel and cut the eggplant into cubes. Wash and rinse 2 plump fresh tomatoes, and peel the onion. Slice the tomatoes and onion into small cubes. Shred the garlic.

Cook the eggplant in a frying pan on high heat. As soon as the vegetables are browned on one side, turn them over and continue to cook them on low heat under a lid.

Heat the olive oil in another pan, add the onion and cook for 2 minutes. Introduce the tomato cubes and simmer for another 2 minutes. Mix the two vegetable preparations and add chopped garlic, salt, pepper to taste.

For tartlets: Spread the pastry. Butter, flour the cooking forms, and garnish all of them. Preheat the oven to 210°C in rotating heat. Bake in the oven for about 15 minutes. Let cool. Garnish tartlets with eggplant caviar and young salad leaves.

To make a pastry by yourself: 300 g of flour, 125 g of butter, 1 tablespoon oil, 1 dl of water. Mix the flour, butter, oil and water and knead.