Food & Wine Pairing Domaine de l'Aigle Pinot Noir - Dos de Loup

Domaine de l'Aigle Pinot Noir 2018 served with slow-cooked Gruissan sea bass, artichokes, spring onions and garden beans

Ingredients For 2 people

• 2x160g of sea bass fillet
• 4 kale leaves
• 1 sprig of rosemary
• 2 sprigs of thyme
• 2 sage leaves
• 2 sprigs of parsley
• 1 bay leaf
• 4 peppered artichokes
• 1 spring onion
• 200g shelled beans
• 20g taggliasche olives
• Olive oil
• Gruissan flower of salt
• 100ml of white wine
• 5 coriander seeds and black pepper
• 1l of broth (vegetable, white stock or stock cube)

Turn the poivrade artichokes and reserve them in lemon water.

In a cast iron casserole dish, sweat ½ chopped spring onion without coloring in a drizzle of olive oil.

Add the artichokes cut in half, the coriander and pepper seeds, 1 sprig of thyme, leave to brown lightly.

Deglaze with the white wine, reduce until dry, then add vegetable stock to cover, cook for 20 min over low heat.

Meanwhile, cook the beans in salted water and cool them immediately in ice cubes, remove the skin and set aside.

Preparation for cooking fish:

In a frying pan, add a drizzle of olive oil and heat over high heat, add the kale leaves and brown them for about 1 minute on each side then remove the pan from the heat, add the aromatic herbs, the chopped spring onion and finally the fish. Add a drizzle of olive oil on top and a pinch of fleur de sel.

Cover the pan tightly with cling film.

Place the pan over a pan of simmering water and cook for about 15 minutes.