• Lasagne sheets
• 18 – 21 oz (500-600g) varied fish fillets (salmon, mackerel, Pollack, etc).
• 2 jars tomato sauce (home-made tomato sauce is best)
• 1 tub of soft cream cheese flavored with tomato
• 2 tablespoons crème fraiche (thick, heavy creme with buttermilk)
• 2 tablespoons mustard
• grated Gruyère (or mozzarella)
• salt and pepper
Cook the fish in a court-bouillon or steam it (or even microwave it). Mix the flaked fish with cream cheese, mustard and crème fraiche, season with salt and pepper.
Start to assemble the lasagne; a layer of tomato sauce, a layer of fish mixture, a layer of lasagne sheets….and repeat the process.
Finish with a layer of tomato sauce and sprinkle over grated Gruyère or mozzarella.
Bake in the oven at 390°F (200°c) for around 35 minutes. Serves 4. Recipe courtesy of Vinadeis of France.
The Montredon Cooperative Winery was established in 1938. It is situated in a splendid location of the Corbieres region amidst impressive surrounding hills. The vineyards cover 8 hectares near the Labade Hills. The parcels are sheltered from the wind; this enables the grapes to reach exceptional levels of maturity and concentration. The vines are grown on a mosaic of terroirs with many geological nuances – limestone, clay, shale and pebble. Winemaker Dauga, can also be viewed as an artist and an author, expressing the terroir and producing real, authentic, well-made styles of wine. Enjoy this Grenance Blanc with fish, shellfish and seafood.
Winemaker: Olivier Dauga
Appellation: Corbieres, France
Varietal Blend: 60% Grenache Blanc, 20% Roussanne, 20% Marsanne
Analysis: 12% alcohol / volume, 3.1 pH, 6.9 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine