Food & Wine Pairing Domaine de l'Aigle Pinot Noir - Dos de Loup

Accord Mets & Vin Domaine de l'Aigle Pinot Noir - Dos de Loup

Domaine de l'Aigle Pinot Noir 2018 served with Slow-cooked Gruissan sea bass, artichokes, spring onions and beans from the garden

Ingredients For 2 people

  • 2x160g sea bass fillet
  • 4 choukale leaves
  • 1 sprig rosemary
  • 2 sprigs of thyme
  • 2 sage leaves
  • 2 sprigs of parsley
  • 1 bay leaf
  • 4 peppered artichokes
  • 1 cebette
  • 200g shelled broad beans
  • 20g taggliasche olives
  • Olive oil
  • Fleur de sel from Gruissan
  • 100ml of white wine
  • 5 coriander seeds and black pepper
  • 1l of stock (vegetable, white stock or stock cube)

Turn the artichokes with pepper, set aside in lemon water.

In a cast-iron casserole, sweat ½ minced spring onion without coloring in a drizzle of olive oil.

Add the artichokes cut in half, the coriander and pepper seeds, 1 sprig of thyme, leave to brown slightly.

Deglaze with the white wine, let reduce to dryness then re-wet to the height with a vegetable broth, leave to cook for 20 min over low heat.

Meanwhile cook the broad beans in salted water and cool them immediately in ice cubes, remove the skin and set aside.

Fish cooking preparation:

In a pan, drizzle olive oil and heat over high heat, add the kale leaves and sear them for about 1 min on each side, then remove the pan from the heat, add the aromatic herbs , the minced spring onion and finally the fish. Top with a drizzle of olive oil and a pinch of fleur de sel.

Cover the pan tightly with cling film.

Place the pan over a pan of simmering water and cook for about 15min.


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