2011 Mâcon-Lugny, Domaine Joseph Drouhin, Salento, France, Mâcon

Cod fillet with white wine and North Sea shrimps

Preparation time: 40 minutes

Ingredients (for 6 persons):

• 6 pieces of cod fillet
• 200 g North Sea shrimps
• 25 cl heavy cream
• 4 shallots
• 20 cl dry white wine
• 15 cl fish stock
• a knob of butter
• chives
• 1 lemon
• olive oil
• salt and pepper

Preparation:

1. Preheat oven to 180 degrees for 10 minutes.
2. Finely chop the shallots and fry in butter until they become translucent.
3. Add the white wine and reduce by half. Add the cream and cook over low heat for a few minutes. Pour the fish stock into the pan. Stir and simmer over low heat for 10 minutes, then adjust the seasoning (peper and salt) if necessary. Keep warm.
4. Place the pieces of cod in a baking dish . Salt and pepper them, place 2 lemon slices on top and layer them with a drizzle of olive oil. Bake in the preheated oven for about twenty minutes.
5. A few minutes before the end of baking the fish, add the shrimps to the sauce.
6. Arrange the cod fillets on plates with the sauce and add the chopped chives on top. Serve with basmati rice.

We recommend you to combine this dish with a glass of Mâcon-Lugny from Joseph Drouhin.

Enjoy!

With its 73 hectares (182.5 acres), the Joseph Drouhin Domaine is one of the largest estates in the region. They own vineyards in all of Burgundy: Chablis (38 hectares - 95 acres), Côte de Nuits and Côte de Beaune, (32 hectares - 80 acres), Côte Chalonnaise (3 hectares - 7.5 acres). It is comprised of a majority of Premier and Grand Crus, planted with the two Burgundian grape varietals, Pinot Noir and Chardonnay.

The vineyard of the Mâcon-Lugny is a large terroir in the south of Burgundy, close to Pouilly-Fuissé. The village of Lugny is located on the beautiful "Mont du Mâconnais".
The soil is made up of clay and chalk dating from the Jurassic era and is very favorable to the cultivation of the Chardonnay grape.

The pressing is done very slowly so as to respect the fruit. Juices from the last pressing are not retained. The ageing is done in stainless steel vats for 6 to 8 months.