From Loiseau des Vignes
For the quenelle base:
12,5 cl milk
30 g butter
60 g flour
For the forcemeat:
300 g pike-perch, filleted and skinned
50 cl well-chilled double cream
2 egg whites
2 teaspoons salt
For the lobster sauce:
2 lobster heads or 6 scampi heads
1 medium onion
1 medium carrot
2 cloves garlic, peeled
1 sprig fresh thyme
50 g tomato concentrate
35 cl Cognac
25 cl olive oil
5 cl white wine
75 cl double cream
2 or 3 soupspoons Noilly Prat
Salt and pepper
Poaching liquid for the quenelles:
1 l fish stock
Preparation time: 1…Display full recipe
This dish from three-star chef Guy Savoy is taken from his book, Simple French Recipes for the Home Cook, in which he revisits traditional French cuisine.
Guy Savoy’s added touch makes all the difference. However, despite his expertise, these dishes can be prepared by anyone.
To accompany this delicate fish with spicy lemon sauce, I suggest a premier cru white Burgundy combining freshness and aromatic complexity.
2005 Chassagne-Montrachet La Boudriotte has a lovely bouquet of citrus, lime-blossom, and almond. It displays beautiful minerality on the palate, as well as hints of vanilla and butter.
This is a recipe of Bernard Loiseau, served in his restaurant***.Display full recipe
This recipe of Chef Michel Roux Jr. is served in his restaurant Le Gavroche ** and can be appreciated on one of my wines.Display full recipe