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.

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  • The celery and carrot were diced.

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  • 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.13FrRhone1GreenLentisPuy9678w
  • The ‘Buerre Blanc’ sauce for the fish began with cream, crushed juniper berries and diced shallots.

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

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  • 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.

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  • 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!

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  • 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.

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

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  • Pine Nut Custard Pie with Caramel & Whiskey Sauce

13feRhone1CustardNutPie9726w

  • 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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The first half of this meal at: Wine & Food of the Rhone Valley in France: Class 1, Part 1

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

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