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Cod in a Mushroom-Cream Sauce with Dom Pichot Vouvray for #Winophiles


Welcome to the May event for The French Winophiles, a wine-swilling, food-loving group coordinated by Christy of Confessions of a Culinary Diva. We've made it around France. And by clicking on the following regions you can read my recipe post that includes the #winophiles round-up as well. So far, we've traveled - by tabletop and goblet - to the Loire Valley, Corsicathe SouthwestLanguedoc-Roussillon, Côtes du Rhône, Bordeaux, Champagne, Burgundy, and Alsace.

To Vouvray

Today we're headed to Vouvray. Located in the heart of Touraine, Vouvray - having been granted A.O.C. status in 1936 - is one of France's oldest, but the grapes themselves have been grown there since the 4th century. Vouvray's single grape varietal, that thrives in the region's clay and limestone soils, is Chenin Blanc, known locally as Pineau de la Loire.

The Conversation
Join us for a live Twitter Chat Saturday, May 21st at 11 am EST/8 am PCT. You may join in the revelry by following hashtag #winophiles. A Vôtre Santé!

The Other Winophiles...
In My Glass...

I was able to track down a bottle of 2014 Domaine Pichot Vouvray Le Peu de la Moriette. The Pichot family dates its start as viticulturists and restaurateurs to the mid-18th century. They harvest mostly done by hand and all of their vineyards are now organically farmed with grasses grown between the rows to reduce the uptake of moisture to the vines.

A pale straw hue in color, this Vouvray is dry with aromas characteristic of Chenin Blanc. With ripe fruit on the nose and mild spice on the tongue with hints of honey, I figured that it would be ideal with foie gras, ripe cheeses, or any desserts. So, I decided to go with a rich, creamy entree.

On My Plate...
Ingredients serves 4

Cod
  • 4 cod fillets
  • 1 C fish stock
  • 1/4 C oil
  • freshly ground salt
  • freshly ground pepper
Sauce
  • 1 leek, trimmed and thinly sliced
  • 1 C mushrooms, sliced
  • 3 T butter, divided into 2 T and 1 T
  • 1 T olive oil
  • 1 to 2 T flour (I used a rice flour to keep it gluten-free)
  • 1/2 C white wine
  • 1/2 C milk
  • 1 C heavy cream
  • freshly ground salt
  • freshly ground pepper
Procedure

Preheat oven to 250 degrees F. Sprinkle fish with salt and pepper. Place in a rimmed baking dish and let stand for at least 5 minutes at room temperature.

Pour stock and oil over the fish. Roast uncovered, until fish just flakes and is cooked through, approximately 45 to 50 minutes. While the fish roasts, make the sauce on the stovetop.


In a large, flat-bottom pan, melt 2 T butter in 1 T olive oil. Add the leeks and mushrooms. Cook until the leeks are translucent and the mushrooms are softened. Add in 1 T butter and let melt. Whisk in the flour until a roux forms. 


Pour in the wine, milk, and heavy cream. Cook, stirring with a wooden spoon, until nicely thickened.


To serve, place cooked filets on your serving plates. Spoon the sauce over the top of the cod and serve immediately.

Comments

  1. Wow this looks good. Thanks for another great recipe and pairing Cam!!!

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    Replies
    1. Thanks, Michelle. It was tasty - both the dinner and the wine. But I do feel as if I missed the Chinon boat. I need a bottle in my life.

      Delete
  2. Wow this looks good. Thanks for another great recipe and pairing Cam!!!

    ReplyDelete
  3. Your dish looks fabulous Cam! And I bet it was a good pairing with the Vouvray!

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  4. Definitely something I think my husband would like since he isn't a big fan of fish. I'm always looking for different ways to prepare cod, haddock, etc.

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  5. I had a Les Jardins Vouvray that was delicious and paired well with my Beer Butt Chicken and Eggplant Tomato Salad but alas....life got in the way of blogging. At least I got to enjoy the wine LOL. See you all next month. Great recipe Cam.

    ReplyDelete
  6. How delicious looking Camilla! I would certainly feel comfortable with a plate of your lovely Cod in Mushroom Cream sauce.

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