Jan
22
black bass ‘n muscadet
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Last night, while Susan was getting in her last piano practice of the week, I prepared a quiet dinner – it’s going to be a crazy week for both of us, and we needed some “down” time.
Slowly sauté then steamed leeks, fennel, spinach and oyster mushrooms accompanied a beautiful black sea bass from Haddonfield Shellfish.
I also stuffed the fish with an herb butter (shallot and fennel), and baked the whole thing in parchment. After Sunday’s blowout, this was a delicious, and refreshing meal, washed down with a perfect bottle of Pierre Luneau-Papin’s “Clos du Poyet” Muscadet. For poached, baked, or butter sauté seafood, it’s hard to imagine a more perfect wine.