Bass and olive oil sauce, vegetable millefeuille

Paired with la Demoiselle de Sigalas

Classic pairing

La bouteille du vin Le Château Sigalas Rabaud.

For two.

Bass Fillets with an Olive Oil Sauce

Ingredients :

  • 300 g of bass
  • Olive oil
  • Salt
  • Pepper
  • Thyme

Steps :

  1. Slice the bass in to fillets.
  2. In a saucepan, heat 2 tablespoons of oil, then put in the bass fillets and cook for 2 minutes. Add salt, pepper and let simmer for another 2 minutes.
  3. In a dish, arrange the fillets, sprinkle with thyme, and serve with an olive oil sauce.

Olive Oil Sauce

Ingredients :

  • 15 cl with olive oil sauce
  • 1/2 shallot
  • 1/2 garlic clove
  • 1/2 onion
  • 1/2 tomato
  • 2 black or green olives
  • 1/2 dash of balsamic vinegar
  • 2 fresh basil leaves
  • 1 pinch of ginger powder

Steps :

  1. Mix all the ingredients in a bowl: without peeling the shallot, garlic or onion. Deseed the tomato and cut it into small cubes. Cut the olives into slices and add 2 basil leaves.
  2. Marinate everything in the refrigerator for at least 2 hours.
  3. Collect shallots, garlic and onion and peel them.
  4. Chop roughly for the preparation.
  5. Put in a dash of balsamic vinegar and a pinch of ginger.
  6. Chop the remaining 2 basil leaves just before serving.
  7. Serve the cold sauce on the bass fillet.
  8. You can keep the sauce in the fridge for several days.

Vegetable Millefeuille

Ingredients

  • 1 eggplant
  • zucchini
  • tomatoes
  • Pepper
  • Salt
  • Basil or herbes de Provence
  • Olive oil

Steps :

  1. Slice zucchini and eggplant lengthwise. Brown in the oil.
  2. Cut the tomatoes into round slices.
  3. In a large serving bowl, arrange the slices in layers: zucchini, eggplant, tomatoes, ham, salt, pepper, basil.
  4. Repeat the vegetable layering as many times as necessary.
  5. Place in the oven at 180 ° C (thermostat 6), for 30 min.

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Nos autres vins à découvrir

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Lieutenant De Sigalas

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La Demoiselle de Sigalas

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La Sémillante De Sigalas

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Le 5 Sans Soufre Ajouté de Sigalas