Food and Wine of Champagne Class 2 Part 2

After two great appetizers and real champagne, what other delicacies were in store for us?  A main course of Stuffed Trout and Spelt Risotto with Biscuits de Rose de Reims for dessert, and of course, more wine!

Stuffed Herb Trout with Red Wine Sauce and Spring Vegetables

Stuffed Trout

The assorted side vegetables included radishes, carrots, fennel, zucchini and tomatoes

The assorted side vegetables included radishes, carrots, fennel, zucchini and tomatoes

onion and spring greens for stuffing the trout

onion, celery, bread crumbs and spring greens for stuffing the trout

the rich red wine sauce brings the 'fishy' trout together with the wine; the two mellow each other out.

the rich red wine sauce brings the ‘fishy’ trout together with the wine; the two mellow each other out

Spelt Risotto with Smoked Bacon and Peas

Bacon, mushroom, onion, garlic, white wine and chicken stock turn this pearled spelt into a very special risotto.

13MyChampagne1grains1415w

Stuffed Trout served on the spelt accompanied by a Pinot Noir

Stuffed trout served on the spelt risotto accompanied by a Pinot Noir

I see I gave the wine very high points indeed. 100% Pinot Noir and only $17, I have it described as medium body, low acid, smooth.

Louis De Vinière Pinot Noir

Louis De Vinière Pinot Noir

Biscuits de Rose de Reims White Chocolate Cream Cheese Frosting

dessert with raspberries

piping white chocolate cream cheese icing

piping the white chocolate cream cheese icing onto the biscuits

The sparkling wine was sweet with the aroma of ripe strawberries, and matched the dessert quite nicely.

Royal de Neuville Sparkling Rosé Wine

Royal de Neuville Sparkling Rosé Wine

the sparkling rosé added a pink glow to the dessert

the sparkling rosé added another tone of pink to the dessert, making this the most colour coordinated dish we had!

Class 1 of this series focussed on the ‘Food & Wine of the Loire Valley’.

Class 1 Part 1: featuring Frog’s Leg Soup, followed by two excellent appetizers: one of scallops served in the shell and the other of pork belly nibbles with mustard sauce.
Class 1 Part 2: a main course of light salad with hazelnut-crusted goat cheese plus the dessert of cookies with homemade Cointreau ice cream.

Class 2 of this series moved north and slightly east to the ‘Food & Wine of the Province of Champagne’.

Class 2 Part 1: appetizers of Belgian endives in a Béchamel sauce and savoury eclairs with smoked salmon, with Champagne, the real thing!
Class 2 Part 2: this blog

Chef Eric posts many of his recipes on his website: http://www.911cheferic.com/

2 responses to “Food and Wine of Champagne Class 2 Part 2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s