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Food and wine pairings
Autumn Table by Clément & Mathilde
Slightly sauteed squid, deglazed in mild chilli vinegar, julienned leeks in hazelnut oil
For 6 people
Preparation time
20 min
Cooking time
20 min
Classic wine pairing
Nothing's better than the acidity of Sauvignon Blanc to counterbalance the salty character of squid! Coupled with the vegetable notes provided by the leeks, it's a pairing that works wonders.
Original wine pairing
The mild chilli pepper is what calls for pairing with a semi-sweet wine. By playing on the contrast, the flavour of mild chilli pepper, dominant in the dish, stimulates the semi-sweet wine which in turn provides acidity and aromatic freshness!
Ingredients
4 squid (each about 100g)
5 leeks
Hazelnut oil
Mild chilli pepper vinegar
Salt
Espelette
chilli pepper
Instructions
Clean the squid and score it with the tip of a knife. Cut leeks (white part only) into julienne. Cook without browning. Add a dash of vinegar, hazelnut oil and season.
Cook the squid about 2 minutes and deglaze with the vinegar. Dress a plate with the leeks and squid. Drizzle with cooking juices.
Clément Duport & Mathilde Curt
Ever since our very early childhood, we've been lucky enough to taste, discover and enjoy produce from our region. Going to get vegetables right on the farm, meeting farmers, and listening to wine-growers talk about their wine are part of our everyday routine.
www.belle-campagne.fr