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Food and wine pairing

Sea bass with Normandy sauce

Photo de Wapster (CC BY 2.0) ajoutée le 30/08/2022
https://www.flickr.com/photos/wapster/5999166423/

Seafish

Sea bass with Normandy sauce

Normandy sauce (fish) : reduction of fish velouté with butter, fresh cream, mushroom and mussel cooking juices and thickened with egg yolk (Escoffier).

Synonyms

  • Branzino with Normandy sauce

This dish pairs well with 8 drinks :

Brut cider

Brut cider
Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Once you open the bottle, consume it within 3 days.
>dish info