TASTING NOTES :
Discover the Gamaret Rosé from our Tradition range, an elegant and refined wine with a delicate nose focused on fruit. Its beautiful acidity brings freshness and liveliness, while its suppleness on the palate makes it an ideal companion for gastronomy.
FOOD PAIRING :
Les Rouvenaules, a Gamaret rosé with delicate nuances, is the perfect match for our Léman bouillabaisse. Its red fruit notes and freshness on the palate perfectly complement the richness and complexity of the bouillabaisse flavors, offering an exquisite balance and an unforgettable tasting experience.
Recipe for Accompanying Dish
RECIPE FOR LÉMAN BOUILLABAISSE
Ingredients :
– 800 g of assorted fish from Lake Geneva (e.g., perch, pike, whitefish)
– 200 g of mussels, cleaned
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 fennel bulb, sliced
– 3 tomatoes, peeled and crushed
– 1 liter of fish stock
– 200 ml of dry white wine
– 1 tablespoon of tomato paste
– A pinch of saffron
– Olive oil
– Salt and pepper
– A few sprigs of thyme and bay leaf
– Fresh parsley, for garnish
– Rouille and croutons, for serving
Instructions :
1. Prepare the Vegetables : In a large pot, sauté the onion, garlic, and fennel in olive oil until tender.
2. Add the Tomatoes : Stir in the tomatoes and tomato paste, and cook for a few minutes.
3. Deglaze : Pour in the white wine and let it reduce slightly.
4. Cook the Broth : Add the fish stock, saffron, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
5. Add the Fish : Add the fish cut into large pieces and the mussels. Cook on low heat until the fish is cooked and the mussels have opened, about 10 minutes.
6. Finish : Season with salt and pepper. Remove the thyme and bay leaf sprigs.
7. Serve : Serve the Léman bouillabaisse in deep plates, garnished with fresh parsley. Accompany with rouille and garlic-rubbed croutons.
