{"id":3713,"date":"2020-12-21T15:43:32","date_gmt":"2020-12-21T14:43:32","guid":{"rendered":"https:\/\/genuinewines.com\/en\/?page_id=3713"},"modified":"2021-03-26T15:52:37","modified_gmt":"2021-03-26T14:52:37","slug":"cooking-with-batard-langelier-muscadet","status":"publish","type":"page","link":"https:\/\/genuinewines.com\/en\/cooking-with-genuine-wines\/cooking-with-batard-langelier-muscadet\/","title":{"rendered":"Cooking with Batard Langelier &#8211; Muscadet"},"content":{"rendered":"\n<h2 class=\"has-text-align-center has-central-palette-4-color has-central-palette-3-background-color has-text-color has-background wp-block-heading\" style=\"font-size:50px\">Tartare de Dorade (Sea Bream) \u00e0 la Batard Langelier<\/h2>\n\n\n\n<p>One of the pleasures of being located only 50km from the French Atlantic Coast is the absolutely abundance of fresh seafood &#8211; fish, oysters, crustaceans, bivalves, mollusks &#8211; there is everything!  And what grows together, goes together.  For <a href=\"https:\/\/genuinewines.com\/en\/domaines\/domaine-batard-langelier\/\">Batard Langelier<\/a>, their refined Muscadets make the seafood sing, and accordingly vigneron J\u00e9r\u00e9mie Batard has many recipes that he enjoys with his family.<\/p>\n\n\n\n<p>This Sea Bream tartare is made with seasonal Clementine citrus, just now at its peak for the holidays, and the actual recipe has a brief &#8220;interlude&#8221; for an &#8220;oyster break&#8221;.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/cf93f986-4d22-4382-800a-d6e0982c5996.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/ea2d3803-8b39-41f8-9bcf-66fac0f1d475.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"text-decoration: underline;\">Ingredients :<\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Two fillets of fresh sea bream<\/li><li>Langoustines (shrimp can be substitute)<\/li><li>Black Radish<\/li><li>A small apple<\/li><li>Lime<\/li><li>Clementine<\/li><li>Shallot<\/li><li>Red onion<\/li><li>Bouquet of fresh basil<\/li><li>Olive oil<\/li><li>Pepper and salt (freshly ground)<\/li><li>Sesame seeds<\/li><\/ul>\n\n\n\n<p>Optional but essential :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 Dozen oysters<\/li><li>Fresh Baguette<\/li><li>Salted butter<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/dbd5610b-57e6-4805-921c-f1add08c2483.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>Choose a nice sea bream from your fishmonger at the market, ask him to lift the fillets and remove the skin.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/b5050505-8f31-4983-9a23-b72b19e067b5.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>At home, cook the langoustines, shell (peel) them, reserve them aside.<br>Cut the Sea Bream fillets into small cubes, arrange them in a bowl.<\/p>\n\n\n\n<p>Prepare your marinade: slice the basil and shallot very finely.  Peel black radish, and slice into wafer-thin wheels.  Cut the apple and slice the wedges into small sticks.  Add this all to the fish with the juice of a lime and a generous dose of olive oil.  Grind fresh salt and pepper to taste, mix it all together and keep in a cool place.  <\/p>\n\n\n\n<p>Make lime and clementine filets (as shown) and red onion pickles (slide red onions and cover with white wine vinegar and a teaspoon of sugar for a 1\/2 hour).<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/6950ccea-0eaa-41e4-a112-8a2e366e07b4.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"text-decoration: underline;\">***Oyster Break***<\/span><\/h2>\n\n\n\n<p>Now everything ready, you reward yourself with a dozen oysters while the tartare is marinating.  Shuck open a small dozen oysters accompanied by a bottle of Didascalie, bread and salted butter and take your well deserved break.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/8726d6c9-410c-41ed-9ba6-043cf1383071.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p>Once this *Oyster Break* is finished&#8230;<\/p>\n\n\n\n<p>Place a spoonful of your tartar on a plate, place a few pieces of the citrus filets, the red onion pickles, and a few small basil leaves on top.  Sprinkle some sesame seeds and pour a drizzle of olive oil, add 2 or 3 langoustines on the side.<\/p>\n\n\n\n<p>Open a Metaphor 2019, and it&#8217;s done.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/mcusercontent.com\/8cc45cf08bf7beaf6f607b870\/images\/9bb3559c-5532-49f7-ac62-0a40bea77cd1.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p>A treat and surrounded by people you love\u2026 it&#8217;s: Whoua !!!<\/p>\n\n\n\n<p>Keep smiling, because life is beautiful!<\/p>\n\n\n\n<p>Happy Holidays to all!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tartare de Dorade (Sea Bream) \u00e0 la Batard Langelier One of the pleasures of being located only 50km from the French Atlantic Coast is the absolutely abundance of fresh seafood &#8211; fish, oysters, crustaceans, bivalves, mollusks &#8211; there is everything! And what grows together, goes together. For Batard Langelier, their refined Muscadets make the seafood [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":3697,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"csbAdvScrollBarCursor":"","ocean_post_layout":"left-sidebar","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"ocs-sidebar-recipes-pages","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3713","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cooking with Batard Langelier - Muscadet &#8226; 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