Food & wine pairing domaine de l'aigle pinot noir - sea bass back

Domaine de l'Aigle Pinot Noir 2018 served with Gruissan sea bass back slow-cooked with artichokes, spring onions and garden broad beans

Ingredients for 2 people

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

Trim the poivrade artichokes and set them aside in lemon water.

In a cast iron casserole dish, sweat ½ finely sliced spring onion without colouring in a drizzle of olive oil.

Add the artichokes cut in half, the coriander seeds and pepper, 1 sprig of thyme, and allow to colour lightly.

Deglaze with the white wine, reduce until dry then add stock to cover, and cook over a low heat for 20 minutes.

Meanwhile, cook the broad beans in salted water and immediately cool them in iced water, remove the skins and set aside.

Preparation for cooking the fish:

In a frying pan, add a drizzle of olive oil and heat over a high flame, add the kale leaves and sear for approximately 1 minute on each side, then remove the pan from the heat, add the aromatic herbs, the sliced spring onion and finally the fish. Drizzle more olive oil on top and add a pinch of fleur de sel.

Cover the pan tightly with cling film.

Place the pan over a saucepan of simmering water and cook for approximately 15 minutes.