Our Recipes
A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.
Hot fish recipe
Serves 4
Preparation time: 1.5 hours
Cooking time: 40 min.
Ingredients:
4 medium sized gutted squids
One 1kg monkfish
8 slices of bacon
The risotto:
100g of risotto rice
1 shallot
100ml of olive oil
1/4 white wine
1L of stock
chicken breast
1/4 bunch of chervil
1/4 bunch of parsley
For the bouquet:
1 bottle of Côte-Rôtie
2 onions
3 carrots
1 leek
1 bunch of parsley
1 stick of celery
The garnish: 200g of green beans 200g of runner beans 200g of green Puy lentils
Method: Have your fishmonger prepare the monkfish fillets and keep the bones.
Make the bouquet by browning the onions, carrots, leek, and celery, cut into thin strips in the olive oil. Add the bones and douse in red wine.
Bring to the boil and cook on a low heat for 20 minutes. After 20 minutes, remove the bouquet, and reduce the juice before adding 30g of butter to finish cooking, and seasoning with salt and pepper.
The risotto: Brown a chopped shallot in 100ml of olive oil and pearly risotto. Add the white wine and reduce the mixture down until the liquid evaporates, stirring constantly, gradually adding the stock until the risotto has cooked on a low heat (around 20 min.). When cooked, add the ground herbs.
Stuff the squid with the risotto (use a pastry bag for easier stuffing), and seal the end with a wooden toothpick and cook in the oven for around 15 minutes with some of the bouquet.
Cut the monkfish into 8 pieces and wrap them in bacon. Cook in a pan with butter before transferring to the oven for around 15 minutes.
Cook the lentils and green vegetables separately.
Garnish the cooked lentils with butter, add the monkfish pieces, place the squid alongside with the green vegetables, and top with red wine sauce. Serve hot.
Recipe from Les Saveurs du Marché restaurant.
