Brill ragout with summer cabbage, cider and horseradish
Brill, cabbage, and horseradish: who would have thought? The talented English chef Merlin Labron-Johnson dared to, and the result is a treat! This dish is a beautiful grouping of flavours and sensations based upon the delicacy of the brill, the authenticity of the cabbage, and the character of the horseradish. A Chablis Premier Cru Mont de Milieu plays the role of the maestro in orchestrating the ensemble of the dish’s elements.
Sommelier’s tip
Chablis Premier Cru Mont de Milieu of an older vintage
Brill is a fish worthy of fine cuisine, and in this recipe it is poached in a creamy reduction sauce. The presence of cabbage and chives offers an earthy contrast to the seafood theme. Be mindful of the horseradish: only a dry and crisp white wine can stand up to it. This suggests quite naturally a mature Chablis Premier Cru of the right bank, a Mont de Milieu, a dense, aromatic wine whose minerality is ideal here. The pairing is based on the tension between the richness of the cream and the vigour of the wine, and the harmony between the ripe fruity aromas of the wine and the earthy components of the dish.
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