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Ham with Chablis
Recipe
by Cathy Geoffroy,
Beines.
For 6 people
:
6 slices of boiled ham
9 shallots
1 OXO cube
1 soup-spoon of vinegar
2 glasses of Chablis
1 glass of water
2 soupspoons of tomato concentrate
1 large pot of thick crème fraîche
Salt - Pepper
- Peel and finely chop the shallots.
- Put the wine, the water, the OXO cube, salt and pepper, the tomato
concentrate, the vinegar and the shallots in a pan and leave to reduce
slowly for around 45 minutes.
- Pass the mixture through a strainer; add the crème fraiche and heat
gently for 15 minutes.
- While this is cooking, roll the slices of ham on a dish and heat them
in the oven at a low temperature..
- Pour the sauce over the ham and serve piping hot.
- Serve with rice, fresh pasta or boiled potatoes
The Chef's advice
: Chablis 1er Cru Vau Ligneau
Michel
Soulié Chablis Andouillettes (chitterlings)
Recipe by Joël Vinot, Andouillettes de Chablis Michel Soulié, Chablis
For 2 people
:
2 Chablis Andouillettes of around 170gr each
1 bottle of Chablis
10 cl of crème fraîche
2 shallots
1 tea-spoon of mustard
50cl of veal stock
- Grill the andouillettes in a frying pan without fat, making sure to
turn them regularly. Set aside the andouillettes.
- Re-heat the andouillettes in the sauce, place them on a plate and
pass the sauce through a strainer as you pour it over the andouillettes.
Serve hot.
- Sprinkle in the finely chopped shallots and fry until transparent.
De-glaze with 25 cl of Chablis, add the veal stock and leave to reduce.
Add the teaspoon of mustard and finish with the crème fraîche. Beat
the sauce lightly with a whisk; add salt and white pepper.
The Chef's advice
: Chablis
Andouillettes and mustard: Two distinctive characters. With its appetising,
delicately fruity nose, and lively taste with good acidity, a young
Chablis would be the ideal match for the succulent Andouillette. Its
strong personality is necessary and suits well. Close your eyes and
you'll think you're in the Chablis vineyards.
Braised Capon with Chablis flavoured with Truffles
Recipe
by Jean-Pierre Vaury, le Moulin, La Coudre
For 8 people
:
1 capon of around 2 kg
1 bottle of Chablis
1 leak, 100 g of onions
200 g of carrots
1 bouquet garni
25cl of cream
1 Burgundy
truffle
50 g of butter
Oil, salt, pepper
- Cut the capon in pieces. Lightly brown the pieces in a casserole.
Moisten with the Chablis and stock, add the garnish of flavours (leak,
onions, carrots and bouquet garni), and leave to cook for 30 minutes.
-After cooking, remove the pieces of capon and reduce the cooking juices,
bind them and add the cream. Check the seasoning.
- Just before serving, sprinkle the capon with truffle Julienne
The Chef's advice : Chablis Grand Cru les Clos
The truffle will be outstanding, especially if it is stimulated by the
hints of minerals and mushrooms that are typical qualities of les Clos.
Tender young pork
à la Chablisienne
Recipe
by Madeleine Berthier, Auberge du Barrage, Le Coudray-Montceaux
For 6 people
:
1 haunch of tender young pork of 1.5 kg to 1.7 kg
2 andouillettes
150 g of lardons
500 g of mushrooms, 12 baby onions
50 g of flour
100 g of butter
1 large carrot
1 glass of water
1 bottle of Chablis Vieilles Vignes
1 bouquet garni
100 g of butter or suet
Potatoes
- De-bone the shoulder of tender young pork and cut it into fairly large
pieces. Brown the pieces of meat in a casserole with the carrot and
the baby onions. Sprinkle in 50g of flour and 100g of butter. Add the
Chablis and a glass of water, then the bouquet garni. Simmer for around
50 minutes. Then add the lardons, salt and pepper and the mushrooms,
which have been washed and trimmed and cut into fairly large pieces.
Leave to simmer for around 10 minutes - without the lid, to allow the
sauce to reduce.
- When the sauce has been reduced, add the andouillettes, each cut into
three pieces. Leave to simmer for a further 5 minutes. Serve with steamed
potatoes, which have been cooked separately.
- Serve in a shallow dish: place the pieces of pork in the centre with
the cut andouillettes in sauce with parsley at one side and some nice
steamed potatoes at the other. Use finely chopped parsley as a final
garnish.
The Chef's advice
: Chablis
Vieilles Vignes
I would recommend a Chablis Vieilles Vignes for this tender young pork
and andouillettes. Its richness and freshness won't be swamped by this
original association.
Apple
fondant à la Bourguignonne
Recipe
by Francis Salamolard, Auberge de l'Atre, Quarré-les-Tombes
For 6 people
:
500 g
of Cox's orange pippins
50 g of butter
210 g of sugar
20 cl of Chablis
5 cl of Marc de Bourgogne
6 eggs
40 cl of cream
30 cl of milk
- Peel and core the apples and cut them into six. Fry with 50 g of butter
and 100 g of sugar - let them caramelise without losing their firmness,
then use the Marc de Bourgogne as a flambé. When the apples are cooked,
remove from the pan and set aside
- Lightly beat the eggs in a large bowl with 110 g of sugar. Blend in
the 20 cl of Chablis, 40 cl of crème fraîche and 30 cl of milk.
- Pre-heat the oven to 150°C (th.5). Select a round baking tin of around
22-cm diameter. Pour in half of the egg mixture, lay out the pieces
of apple then pour on the rest of the egg mixture. Cook this in the
oven for 35 minutes.
- This dessert can be served with vanilla custard.
The Chef's advice : Chablis 1er Cru Beauroy
Chablis Premier Cru Beauroy won't overpower this delicate dessert. A
gentle, charming wine that is always pleasant, even when drunk young,
the Premier Cru Beauroy is an ideal match for this apple fondant, which
will highlight its intrinsic personality.
Veal kidney fricassee
à la Chablisienne
Recipe
by Lucien Dejean, Aux Armes de France, Corbeil-Essonne .
Per person :
150 g veal kidneys
60 g of butter
50 g of mushrooms
2 spoons of chopped shallots
Salt, freshly ground pepper
Chopped parsley
10 cl of Chablis Vieilles Vignes
5 cl veal stock
- Choose a fine, pale-pink kidney - the sign of quality. Remove the
outer membrane and cut in two length-wise. Remove the fat and veins.
Cut into several pieces and season with table salt and freshly ground
pepper.
- Put 30g of butter in a non-stick frying pan over a high flame. As
soon as it melts, add the pieces of kidney and fry until golden brown
on each side without cooking the interior. Use a skimmer to place the
kidneys in a colander to drain out the blood.
- Add 20 g of butter in the same pan and brown 60g of finely chopped
mushrooms; add two soupspoons of chopped shallots. Lightly cook the
shallots without browning and de-glaze with 10cl Chablis Vieilles Vignes.
Cook off most of the wine, leaving enough to fill a serving-spoon. Add
5 cl of rich veal stock, leave to reduce a little further and add the
kidneys to heat them quickly. Add 15g of fresh butter in small pieces
and stir-turn the kidneys so that they are covered in sauce.
- Serve in a large dish with a sprinkling of parsley. Serve with a Basmati
rice pilaff or tender, fresh pasta.
The Chef's advice : Chablis Vieilles Vignes
An opulent
Chablis, with the rather high degree of concentration typical of a selection
from old vines, would have the richness required to complement this
highly savoury recipe.
Crispy
Red Mullet with Fennel Purée
Recipe
by Alain Moreau, Chez Camille, Arnay-le-Duc
For 4 people
:
4 red mullet (1.2 kgs)
4 fennel heads
Dill
OliveOil
1 sheet of Filo pastry
Beurre nantais with black olives
5 cl of vinega
10 cl of white wine
Trimmed shallots
Liquid cream, butter
Black olives
Guérande salt, pepper
- Fillet 4 red mullet, remove the bones and wash the fillets and place
them in a cool place. Finely chop the fennel, wash and drain. Cook the
fennel to a purée with olive oil and keep it warm after cooking.
- Butter a sheet of Filo pastry, cut it into 8 triangular pieces and
cook in the oven for 5 minutes at 220° (th.8)
- Preparing the beurre Nantais: Reduce the 5 cl of white vinegar, 10
cl of white wine and the chopped shallots to an almost dry paste. Add
a little liquid cream and beat to a buttery consistency and add the
minced black olives. Add salt and pepper and place in a bain-marie to
serve.
- Cook the mullet fillets on the skin side with olive oil and butter,
then turn them and salt with Guérande salt.
- Place a sheet of Filo pastry in the centre of the plate, then put
a layer of fennel, followed by two mullet fillets per person and, finally,
another layer of pastry. Finish by pouring a trickle of beurre Nantais
around the mullet and sprinkle with a decorative garnish of Dill.
The Chef's advice : Chablis 1er Cru Fourchaume.
A Chablis Premier Cru Fourchaume would bring out the aniseed flavours
of this recipe - preferably a vintage marked by a certain verve.
Pears poached in Chablis
Recipe by Gérald Vuillemin, le Saint-Laurent, Daix
For 8 people
:
1 kg of pears
(Passe Crassane winter pears)
1 bottle of Chablis
200 g of sugar
100 g powdered
almonds
2 zests of orange
2 zests of lemon
30 cl of crème fraîche
- Peel the pears and cut them into 8 pieces
- Bring the Chablis, sugar, powdered almonds and citrus zest to the
boil. Add the pears and cook for 10 to 15 minutes.
- Serve lukewarm on individual plates with a dollop of cream in the
middle.
The Chef's advice : Récolte Tardive
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