Sud de France: Pairing Sea Perch and Lamb with a Languedoc
Try these recipes for a taste of the magnificent Mediterranean lifestyle.
Baked Sea Perch with Lemons
Pepper, to taste
1 2-pound sea perch
1 blade of fresh thyme
2 laurel leaves
French sea salt, to taste
To make the baked sea perch: Preheat the oven to 410°F. Peel, seed and cut the tomatoes in small pieces. Peel and thinly slice the onion. Cut the lemon into small pieces and mix it with the tomatoes and the onions. Add the snipped parsley, pepper and salt.
Cut the lime into thin slices and place them inside the sea perch with the thyme and the laurel. Evenly distribute the tomato mixture around the perch. Wrap in aluminum foil.
Bake for 20 minutes. Serves 4.
Wine Recommendation: To match the lighter characteristics of this dish and complement the lemon flavors, try a Languedoc AOC white (traditionally Marsanne, Roussanne or Rolle based) or a Picpoul de Pinet.
Lamb Brochettes with Apricots
Shoulder of lamb, cubed
2 slices of bacon, each cut into two
8 apricots halves
1 green pepper, quartered
1 eggplant, quartered
1 zucchini, quartered
2 large onions, halved
Honey for dipping
Place green pepper, red pepper, eggplant, zucchini, onions, bacon and apricot and lamb on four skewers. Roll the skewers in honey and grill on the barbecue for 5 minutes on each side. Serves 4.
Wine recommendations: A Languedoc red will pair perfectly with the smoke and game notes of the entrée. The typically Syrah, Grenache, Mourvèdre, Cinsault or Carignan based wines offer concentrated fruit flavors with a firm yet juicy structure.