Grilled sea bream, beetroot quinoa and celery puree.

Ingredients for 4 persons :

4 sea bream fillets (+/- 180 g)
1/2 ball of celery
200 g quinoa
150 g cooked beets
1 granny apple
60 cl water
10 cl coconut milk
Zest 1 orange / 1 lemon
Olive oil
Salt / pepper

PREPARATION :

CITRUS OIL: In a saucepan, heat the olive oil then pour it over the zest of an orange and a lemon. Leave to infuse overnight in a jar.

BREAM: In a hot pan, pour a tablespoon of olive oil; then snack the sea bream fillets for 4 minutes on each side, place them in a dish, season with salt and pepper.

BEET QUINOA: Cut the apple into small cubes. Cut the beets into coarse pieces, then blend them with the coconut milk until the mixture is smooth. In a saucepan, brown the diced apples in a little olive oil, add the quinoa. Heat for 2 minutes, stirring, salt and pepper. Add the water then cook for 12 to 14 minutes, stirring regularly. Once cooked, drain the quinoa, stir in the beetroot/coconut milk mixture, salt and pepper if necessary. Leave to rest, covered, for 5 minutes.

CELERY PURÉE: Peel and cut the celery into coarse pieces. Cook it in a pan of salted water. Drain and mix the celery with the olive oil, salt and pepper. The celery puree should be very smooth.

THE BEAUTIFUL FOOD-WINE PAIRING:Vouvray Brut Excellence “De Chanceny”, a cuvée with fine and elegant bubbles. The Chenin Blanc vines of this cuvée Excellence are enhanced by the terroir: plots located on a limestone plateau overlooking the Loire, around the communes of Vouvray and near Tours. Soft pressing and fermentation at a cool temperature allow good preservation of the aromas. This is followed by a second fermentation in the bottle according to the Traditional Method after selection of the best juices. The 24 months minimum of storage on slats before disgorging brings a very nice aromatic complexity and a rare elegance. The cuvée reveals a light gold color with bronze reflections and very fine bubbles. The ripe, bright and elegant nose evokes first of all dried fruits, then ripe fruits such as pineapple. Fine floral notes (linden) as well as a slight toasted touch coat the whole. On the palate, the attack is ample. The material is fresh, with a nice, smooth evolution. The rhythmic, vinous and slender finish has an exquisite aromatic persistence on notes of brioche and candied fruit.