Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Noble fish

Noble fish

with the cuvée Réserve · Brut blend Grand Cru

Roasted turbot, lemon butter and melted leeks
Recipe 01

Roasted turbot, lemon butter and melted leeks

Time · Prep 25 min · Cook 30 min · serves 4

Ingredients

  • 4 skinless turbot fillets, 160 g each
  • 4 small leeks
  • 80 g unsalted butter
  • 1 unwaxed lemon
  • 80 ml dry white wine
  • 2 tbsp olive oil
  • Salt, white pepper

Method

  1. Cut the leeks into sections, wash thoroughly, then sweat in 20 g of butter and 1 tbsp of olive oil over low heat, season lightly, cover and cook for 20 minutes, stirring occasionally, until completely tender.
  2. Season the turbot fillets, sear flesh-side down in a pan with 1 tbsp of olive oil for 2 minutes, then turn and finish in the oven at 160 °C for 8 to 10 minutes depending on thickness.
  3. Deglaze the fish pan with the white wine, reduce by half, add the lemon juice and whisk in the remaining butter to build an emulsified sauce; adjust the seasoning.
  4. Finely zest part of the lemon and stir into the leeks at the end of their cooking to perfume them.
  5. Arrange the melted leeks, place the turbot on top and spoon over the lemon butter sauce.

Why the pairing works. The dense, delicate flesh of turbot paired with lemon butter responds to the powerful structure of the Pinot Noir and the freshness of the Chardonnay in Bouzy champagne.

Pan-seared scallops, celeriac purée and reduced jus
Recipe 02

Pan-seared scallops, celeriac purée and reduced jus

Time · Prep 30 min · Cook 20 min · serves 4

Ingredients

  • 12 scallops, without roe
  • 1 small celeriac (600 g)
  • 200 ml heavy cream
  • 50 g butter
  • 100 ml chicken or fish stock
  • 1 tbsp neutral oil
  • Salt, white pepper

Method

  1. Peel and dice the celeriac, cook in boiling salted water until tender, then drain.
  2. Blend the celeriac while still hot with the cream and 30 g of butter until smooth; adjust the seasoning and keep warm in a bain-marie.
  3. Reduce the stock in a small saucepan to a syrupy consistency, then whisk in 20 g of butter off the heat.
  4. Pat the scallops thoroughly dry, season with salt and white pepper, then sear in hot oil for 1 minute 30 seconds on each side until golden, keeping the centre pearlescent.
  5. Spoon a bed of celeriac purée onto each plate, place the scallops on top and drizzle with the reduced jus.

Why the pairing works. The sweetness of the celeriac and the briny character of the scallops are balanced by the vinous structure of Bouzy champagne, which brings tension and length.

Other pairings of this cuvée

Discover the cuvée Réserve ← All pairings