Blason d'Aussières
Accompanied by mullets in red wine reduction
Suggested by Eric Kohler, Technical Director Château d'Aussières
Ingredients
- 4 mullets weighing 200g (7oz) each
- 10cl (4 fl oz) balsamic vinegar
- 8g (1/2oz) unsalted butter
- 1 shallot
- Olive oil
- Salt, pepper
- 30cl (1/2 pt) full-bodied red wine
- 1 clove
- 1 bouquet garni
- 1 knob black tapenade
- 1 carrot
- 1 stalk celery
For 4 persons Preparation time: 40 minutes | Cooking time: 5 minutes
The recipe:
Clean out the mullets (reserve the livers), wash and dry them. Pour the wine into a saucepan, add the clove and the bouquet garni, the carrot, the celery and the shallots, washed, peeled and sliced, season with pepper. Cook for 30 minutes over medium heat. Add the vinegar, reduce by half, cook the livers quickly on both sides, mash them and blend them into the reduction. Strain and pour back into the saucepan. Next, gradually add the tapenade then the butter into the red wine reduction whisking continuously and keep it warm. Fry the mullets for 2 minutes on each side in olive oil, season with salt and pepper, serve immediately with the wine reduction.
The wine:
This rich and complex wine with aromas of spice, garrigue (low-growing vegetation of the region) and black olive calls for a concentrated and powerful dish - the note of game in the mullet, together with the silkiness of the sauce meet its expectations.
Serve with a young vintage of Blason d’Aussières
