Perrier-Jouët Grand Brut Magnum
Floral and fruity variations. The elegance and finesse of an unwavering style.
Product Description
Perrier-Jouët was established in 1811 by Pierre-Nicolas-Marie Perrier, adding the maiden name of his wife, Ad le Jouët, to name the house. They established themselves in the town of Épernay, and set about building up their brand and exploring foreign markets; by 1815 they were already exporting wine to England, and within a few more years they added the USA to their list of export destinations. Such success obviously led to a greater demand for their wines, and the family were soon acquiring or planting new vineyards in Aÿ, Avize, Cramant, Mailly and elsewhere. Many were planted with Chardonnay, bringing a delicacy to the Perrier-Jouët style, a style said to have been favoured by Pierre-Nicolas-Marie, and a trait that can still be found in the wines of Perrier-Jouët today.
Lovely aromas and flavors of tropical fruit, citrus, spice and yeast. The fine, persistent mousse accents the exceptionally fresh aromas and luminous golden yellow color. This elegant, complex, crisp and balanced Champagne features lingering flavors of fresh apples and lemons.
Grower: Perrier-Jouët
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Fine and Fresh
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 150cl
Crispy Monkfish with Capers
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 1/4 pounds monkfish fillet
1/4 cup all-purpose flour
3 large eggs (2 beaten with 2)
tablespoons of water
1 hard-cooked and finely chopped
1 cup panko (Japanese bread crumbs)
Salt and freshly ground pepper
4 tablespoons unsalted butter
1/4 cup vegetable oil
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon capers, drained
1 teaspoon finely grated lemon zest
steamed asparagus and lemon wedges, for serving
1. Using a sharp knife, cut the monkfish fillet on the diagonal into 1/2-inch-thick slices. Put the flour, beaten eggs and panko in 3 shallow bowls. Season the fish with salt and pepper and dust each slice on one side only with flour, tapping off the excess. Dip the floured side in the egg and then in the panko, pressing to help the crumbs adhere.
2. In a large skillet, melt 2 tablespoons of the butter in 2 tablespoons of the oil. Add half of the monkfish, breaded side down, and cook over high heat until golden, about 3 minutes. Carefully flip the fish and cook just until white throughout, 2 to 3 minutes longer. Transfer the fish to plates, breaded side up. Repeat with the remaining butter, oil and fish.
3. Sprinkle the monkfish with the parsley, capers, lemon zest and chopped egg. Serve with asparagus and lemon wedges.
£107.99 £97.99
5 in stock
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