Meal and wine pairing

Sauces

Champagne sauce

Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Freshwater fish

Eel in green sauce

Flemish speciality : pieces of eel cooked in a mixture of finely chopped fresh herbs and served in a sauce of green herbs.

Freshwater fish

Eel with lemon butter

Freshwater fish

Eel with persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

Main meals

Fish gratin

Freshwater fish

Fish quenelles with lemon sauce

Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.

Freshwater fish

Fried bleak

Freshwater fish

Fried gudgeons

Freshwater fish

Fried roach

Sea fish

Grilled salmon

Freshwater fish

Grillled pike

Sea fish

John Dory in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sheep and Goats

Lamb curry

Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.

Freshwater fish

Pike and leek purée with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Freshwater fish

Pike fillets in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Freshwater fish

Pike-perch a l’unilateral / Pike-perch cooked unilaterally / Zander cooked unilaterally

A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.

Freshwater fish

Pike-perch and spring garnish with beurre blanc sauce

Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Freshwater fish

Pike-perch fillets with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Freshwater fish

Pike-perch in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Freshwater fish

Pike-perch quenelles with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Freshwater fish

Pike-perch quenelles with crayfish

Freshwater fish

Pike-perch with cream sauce

Cream sauce : béchamel sauce with cream.

Freshwater fish

Pike-perch with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.