Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Fatty fish (salmon, tuna)

Fatty fish (salmon, tuna)

with the cuvée Phœnix · Blanc de Noirs Extra-Brut Grand Cru

Seared salmon fillet with green lentils and warm bacon vinaigrette
Recipe 01

Seared salmon fillet with green lentils and warm bacon vinaigrette

Time · Prep 25 min · Cook 25 min · serves 4

Ingredients

  • 4 salmon fillets, skin on, 140 g each
  • 200 g Puy green lentils
  • 80 g smoked lardons
  • 1 shallot
  • 2 tbsp red wine vinegar
  • 3 tbsp rapeseed or sunflower oil
  • Salt, pepper

Method

  1. Rinse the lentils and cook for 20–25 minutes starting from cold unsalted water with a bay leaf; drain and season.
  2. Render the lardons in a dry pan until golden, add the finely diced shallot, deglaze with the vinegar, then stir in the oil to form a warm vinaigrette.
  3. Season the salmon fillets; heat a non-stick pan and sear skin-side down over medium heat for 5–6 minutes, then flip and cook for 1–2 minutes to keep the centre just pink.
  4. Toss the warm lentils through the bacon vinaigrette and adjust the seasoning.
  5. Spoon a bed of lentils onto each plate, set the salmon on top, and serve immediately.

Why the pairing works. The richness of the salmon and lardons echoes the full palate weight of Pinot Noir, while the extra-brut acidity cuts through the smoky bacon and earthy lentil texture.

Red tuna tataki with sesame and crisp vegetables
Recipe 02

Red tuna tataki with sesame and crisp vegetables

Time · Prep 25 min · Cook 3 min · serves 4

Ingredients

  • 500 g sushi-grade red tuna loin
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 30 g white sesame seeds
  • 1 carrot and 1 small cucumber
  • 1 spring onion
  • 1 tbsp rice vinegar

Method

  1. Combine the soy sauce, sesame oil, and rice vinegar; coat the tuna loin in the marinade, cover with cling film, and refrigerate for 15–20 minutes.
  2. Cut the carrot and cucumber into fine julienne strips; thinly slice the spring onion; keep chilled.
  3. Drain the tuna, roll it in the sesame seeds, then sear each face for 20–30 seconds in a very hot dry pan.
  4. Rest for 5 minutes, then slice the tuna into thin strips.
  5. Arrange the crisp vegetables on the plate, lay the tuna slices on top, and drizzle with a little strained marinade.

Why the pairing works. The dense, umami-rich flesh of the tuna, lifted by toasted sesame, calls for the vinous structure and precision of a Bouzy Blanc de Noirs extra-brut.

Other pairings of this cuvée

Discover the cuvée Phœnix ← All pairings