The Good Life France Magazine




The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...


Published by the award winning team at The Good Life France

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2 years ago

Issue No.26

Recipes and wine

Recipes and wine matchesSalmon en papilotteIngredients for 44 x 200g Salmon fillets, skinned2 lemonsKnob of butterSalt and pepperMethodPreheat oven to 200˚C (400˚F/Gas 6). Make sure there are no bones in the salmon fillets.Slice the lemons thinly.Cut four circles from greaseproof paper (around 12 inches/30cm wide). Melt the knob ofbutter and brush over the circles.Place a salmon fillet on each circle and put 3-4 slices of lemon over the top and season.Fold the edges of the greaseproof paper together to seal into a “parcel”.Place on a baking tray and bake for 10-15 minutes (according to the thickness of thesalmon) – the fish should be firm to touch.Delicious with a salad or fries..Wine PairingAlsace produces incredible wines in all three colorsbut is mostly known for its succulent white wines.Although some of them can have a touch ofresidual sugar or even be lusciously sweet, the dryRieslings found in the region will make a perfectcompanion for this Dish. The citrus notes of thiselegant and refreshing wine will nicely echo thelemon flavors from the recipe, while the crispacidity will cut into the fat of the protein. The niceminerality on the finish will make you crave foranother bite or sip.Dry Riesling Cuvée Engelgarden 2016 from JulesMuller – 100% Riesling is perfect with this dish...