Beurre blanc sauce
1/ Fillet the chars. Skin the fish and remove any bones. Ôter la peau des filets et retirer les arêtes.
2/ Butter a gratin dish and sprinkle with finely chopped shallots. Lay the fillets on the bed of shallots and season with salt and pepper. Then douse with the Noilly Prat and white wine.
3/ Steam for 3-4 minutes, ideally in a combi-steamer at 68°C and 100% humidity. Gently remove the fillets from the gratin dish with a spatula and set aside. Liquidise the remaining liquid in a blender and set aside.
4/ Meanwhile, for the orange fennel, wash, trim and slice the fennel bulbs and finely chop the fronds.
5/ Quarter the orange.
6/ Fry the fennel slices in a pan with a little butter. Season with salt and pepper. Deglaze with the orange juice and Noilly Prat before reducing. When ready, add the orange quarters and finely chopped fennel fronds.
7/ To make the beurre blanc, reduce by half the mixture of white wine, fish stock, Noilly Prat, orange juice, shallots, peppercorns, bay leaf and clove. Pass the reduced liquid through a fine sieve.
8/ Using a blender, gradually add the butter to the reduced liquid to obtain a creamy sauce. Combine with the reserved cooking liquid. Season.
Top Tip: Try the recipe with salmon or trout instead of char.
Collection Vintage Blanc de Blancs 2012 plays with contrast to perfection. Its lively character acts as a foil to the fatty fish, while the citrus fruit and fresh flower aromas subtly enhance the orange and fennel flavours in the sauce.
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