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PLAT DU CHEF : ROWENTA

White peach and blanc de noirs mousse with rosé champagne

Recipe

Wash, strip the leaves and finely chop the coriander.

Cut out 4 rectangles of parchment paper then peel and chop the shallot.

Place the cod on the sheets of parchment paper.

Cut the lime into 4 strips and squeeze the rest to collect the juice.

Pepper the steaks, place a slice of lemon on each and sprinkle with shallots then pour in the oil and lime juice.

Carefully close the papillotes and place them in the Steam Basket then put 1l of water in the Food Processor Bowl. Then install the Steam Basket and the Anti-Splatter Lid.

Set the temperature to 120°C, the timer to 20 minutes and the speed to “mixture 3”.

Once cooking is complete, remove the foil packets and place them on a plate.

Add a pinch of fleur de sel and chopped coriander and serve in the foil packet.

ABOUT THE CHEF

DOMAIN NEGRU DE BULBOACA GRAND RESERVE
CODRU, MOLDOVA

http://www.negrudebulboaca.com
contact@negrudebulboaca.com
Tel+ 381 250 250 250

ABOUT THE DOMAIN

Score and comments realized by
Raimonds Tomsons - World's Best Sommelier

_____________________________

Negru de Bulboaca Grand Reserve
2018
Score : 95/100
 

Color: Red Wine
Varietals: Cabernet Sauvignon, Merlot

Clear and bright with a moderately intense ruby core and light orange rim.

Nose

Generous but refined nose of ripe, sweet dark fruits – cassis, blackberry and blueberry, fine and generous oak notes of dry spice, charred wood and vanilla, scent of savouriness like leather and black earth, aeration reveals notes of dark chocolate, liquorice and roasted coffee bean, still youthful and gaining in complexity.

Palate