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Featured recipe

Seafood sauerkraut with beurre blanc

Serves 6

2 kg raw sauerkraut, 3 large salmon fillets, 3 large cod fillets, 2 haddock fillets, 12 scallops, a few mussels, 2/3 water and 1/3 white wine.

Prepare the sauerkraut with the spices you like, add the white wine and water, then bake for about 2 hours at 180 C fan oven, stirring from time to time.

Then add the rinsed fish, cut in two, to the pot. The mussels are added when serving. Meanwhile, prepare the beurre blanc sauce with white wine and shallots.

When serving, add the softened salted butter, blend, season, arrange the sauerkraut and fish on the plates, coat with sauce and serve with a Chablis 1er Cru Fourneaux.

Seafood

Scallops

Covered with Chablis butter sauce, serves 8

48 scallops from Erquy (preferably from Côte d’Armor), 250 g salted butter, 25 cl Chablis, 4 to 5 shallots, salt / pepper, 1 bunch of parsley. Cook the shallots in the white wine over low heat for 30 minutes, blend everything, add the softened butter, chopped parsley and season. Sear the scallops for 1 minute on each side, coat with sauce and serve with a Chablis 1er Cru Côte de Lechet.

Starter

Salmon rillettes

Serves 8

210 g fresh salmon fillet, 360 g smoked salmon, 8 tsp margarine, 2 lemons, herbs, chives, dill, salt / pepper. Prepare at least 2 hours ahead: poach the salmon in a half water, half white wine stock for 10 minutes, drain and let cool, reserve 200 g of smoked salmon, dice the rest, mix with the salmon flesh, lemon juice and margarine, season, blend and chill for 2 hours. Serve on lightly seasoned salad leaves with strips of smoked salmon and herbs, with a Chablis 1er Cru Fourneaux served at 10-12 C.

Tradition

Pork in milk

1 good kilo of cured pork shoulder

Desalt the day before, with spices, thyme, bay leaves, pepper, onions, oil, 1 kg firm potatoes and 1 to 3 litres of whole milk. Cut the pork into pieces, brown it in oil with sliced onions, add the spices and enough milk to cover the meat, bring to a boil and simmer for 2 hours. Add the potatoes in pieces for another 30 to 45 minutes. A simple, convivial recipe to enjoy with a Chablis 1er Cru Fourneaux.

Sharing

Fideua

Serves 8 generous portions

Like a paella made with pasta and fish. 1 kg Fideua pasta, 1 kg hake, 1 kg monkfish, 1 kg squid, 500 g mussels, 500 g prawns, 1 red pepper, 4 medium tomatoes, 2 large onions, 3 garlic cloves, 2 fish stock cubes, 1 sachet saffron, salt / pepper. Brown the squid, add 1 glass of Chablis and the onion. Cook the other fish for 15 minutes, cut them up, then combine pepper, garlic, tomatoes, squid, fish, cooking liquid, stock cubes, saffron and seasoning. Add the Fideua and finish with mussels and prawns.

Aperitif

Gougères

Choux pastry with Gruyère

Preheat the oven 25 minutes ahead, thermostat 5-6, 200 C fan. 1/4 L water, 150 g flour, 100 g butter, 100 g Gruyère in thin slices, 4 eggs, 1 pinch of salt. Bring the water, salt and butter to a boil, add the flour all at once, then add the eggs one by one. Season with pepper, a little nutmeg and the Gruyère. Pipe or spoon small mounds, glaze them, bake for about 25 minutes and let them dry in the oven. Serve with Chablis or Chablis 1er Crus.

Aperitif

Burgundian Marquise

Serves 6

4 untreated lemons, 150 g sugar, 1 bottle of Chablis, 1 bottle of Crémant de Bourgogne. Slice the lemons into 5 mm rounds, place them in an airtight container, add the sugar, mix and chill. Prepare the day before for maceration. The next day at aperitif time, add the Chablis and the Crémant together over the lemons, mix gently and serve.

Classic

Ham with Chablis

Serves 6

12 slices of braised ham, 50 cl Chablis, 20 cl water, 12 to 15 medium shallots, thyme / bay leaf, 1 medium tin of sliced mushrooms, 25 cl pouring cream, 1 tbsp tomato concentrate, salt / pepper. Prepare a stock with the water, wine, shallots, thyme and bay leaf, then simmer for 1 hour. Reheat the rolled ham slices with the mushrooms. Make a roux with butter, flour and tomato concentrate, add the stock, blend with some of the shallots and finish with the cream. Coat the ham and serve with plain rice, with a Chablis 1er Cru Vaillons or a Chablis served at 10-12 C.