Food and Wine of the Rhone Valley, Class 1, Part 2

The main course for this meal was ‘Panned-fried Fish of the Day with a Juniper Berry Buerre Blanc and Curried Lentil Cauliflower‘. The best fish that day was haddock, and the ‘curry’ part of the curried vegetables was just a touch, very subtle. This was the dish that I worked on so there’s lots of photos of it.

Curried Lentils and Cauliflower with Fish

Curried Lentils and Cauliflower with Fish

  • The cauliflower was cut in half, in half again, and the core removed. It was then divided into florets.

13FrRhone1Cauliflower9675w

  • The celery and carrot were diced.

13FrRhone1ChoppedCeleryCarrot9676w

  • Green ‘Puy‘ Lentils from the Rhone Valley. I ended up checking them three times just to see if they were done, as these lentils do not lose their shape and turn into mush like most other lentils I have known.Green 'Puy' Lentils from the Rhone Valley
  • The ‘Buerre Blanc’ sauce for the fish began with cream, crushed juniper berries and diced shallots.

The 'Buerre Blanc' sauce for the fish began with cream, crushed juniper berries and diced shallots.

  • The ‘Buerre Blanc’ was simmered until it was substantially reduced. Just before serving, chilled butter pats were whisked in, a few at a time.

The 'Buerre Blanc' was simmered until it was substantially reduced.

  • The fish of the day (haddock) was seasoned with lemon zest, parsley, salt and pepper and then sauteed in a small amount of olive oil until both sides were golden.

The fish of the day (haddock) was seasoned with lemon zest, parsley, salt and pepper

  • The wine chosen to accompany the main course was a Condrieu Versant Doré. This was an incredible wine, but at $60 bottle, was way more than I’m willing to pay for a bottle of wine. BUT if I ever had this kind of budget I would definitely buy this wine. I can only say, “Incroyable!

wine chosen to accompany the main course was a Condrieu Versant Doré

  • For dessert we made ‘Pine Nut Custard Pie with Caramel & Whiskey Sauce’.
  • A pastry dough was prepared along with a custard cream filling that contained the usual suspects (egg yolks, milk, sugar, flour) plus a few more unusual ingredients (lemon zest, orange blossom water). Here the cream custard is being whisked.

a custard cream filling that contained the usual suspects (egg yolks, milk, sugar, flour) plus a few more unusual ingredients (lemon zest, orange blossom water). Here the cream custard is being whisked.

  • Whisking the caramel topping for dessert, just before adding a splash (or two, or more) of whiskey.

Whisking the caramel topping for dessert, just before adding a splash (or two, or more) of whiskey

  • Pine Nut Custard Pie with Caramel & Whiskey Sauce

Pine Nut Custard Pie with Caramel & Whiskey Sauce

  • To accompany the custard pie was a sparkling rosé from La Vielle Ferme. Inexpensive ($13), this was a simple rosé with an aroma of white flowers.

To accompany the custard pie was a sparkling rosé from La Vielle Ferme. Inexpensive ($13), this was a simple rosé with an aroma of white flowers

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One response to “Food and Wine of the Rhone Valley, Class 1, Part 2

  1. Pingback: Caramel, One of my Favourite Edible Colours | Albatz Travel Adventures·

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