Pike-Perch fillets with Seasonal Mushrooms
Sommelier’s tip
Chablis Premier Cru Fourchaume from a very old vintage
A Chablis Premier Cru Fourchaume aged 20 years or more, just reaching maturity with enchanting notes of mushroom, warm stones, and toasted hazelnuts that will open up on aeration would make an obvious pairing with the fish and mushrooms. A perfect match for a magic moment…
Method
The author of this recipe
Tucked away in beautiful natural surroundings, the Auberge de L’Âtre, run by Francis and Odile Salamolard is a unique place where one immediately feels at home. The cooking is faithful to the region, with a focus on local dishes and ingredients prepared with care, like mushrooms, on of Francis Salamolard’s specialties. An excellent wine list perfectly suits the dishes on offer.
Recipe from issue n°137 of Bourgogne Aujourd'hui
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