Scaldis Prestige de Nuits
Beer with wine-like aromas of red and black fruits
Type: unpasteurized hard cheese / Example: Mimolette made frim raw milk
A strong, complex, slightly sour beer that re-enforces the taste of strong and complex pieces of cheese with a very long finish, such as the Mimolette.
Pascal Fauville
Type: a hard cheese / Example: Ubriaco Rosso
The fruity touches of wine in the beer and the sweetness of the cheese blend in the mouth to create a new whole. The subtle sourness from the beer lends huge added value to this pairing.
Harry Schockaert
Recipe : "Paupiette of monkfish with pancetta and Ubriaco Rosso and a red butter sauce prepared with Scaldis Prestige de Nuits " — Stefaan Couttenye
Ingredients :
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Ubriaco Rosso
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Scaldis Prestige de Nuits
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fish stock
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shallots
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butter
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pancetta
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Instructions :
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- Pierce the monkfish in the middle with a sharp thin knife so you can insert the cheese pieces
- Wrap the fish in the thinly sliced pancetta
- Bake in the oven at 180°C
- Reduce a 50/50 mix of the beer and the stock to one-third of its volume. Add an equal amount of cream before reducing again by half
- Thicken with butter
- Divide the paupiettes into slices, arrange on a plate and pour the sauce around them
- Serve with seasonal vegetables
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