ST VALENTINE’S DAY: CHABLIS INTRODUCES THE LOVERS’ BRUNCH

This Valentine’s Day forget fancy restaurants and flowers and opt for the ultimate way to pamper your loved one – let your partner hog the duvet whilst you brave the cold February morning to spoil them rotten with brunch in bed.

And since Valentine’s Day falls on a Saturday this year why not accompany your morning meal with a little tipple – a Chablis wine with a name inspired by love. Try the Grand Cru Vaudesir (which means ‘your desires’), Premier cru Cote de Juan (Don Juan was, after all, the most famous of lovers) or Premier cru Beauregards which means ‘beautiful eyes’. It’s all in the detail.

If you’re having trouble deciding what to serve, try Chablis’ Lovers’ Brunch, a delicious, sophisticated and simple menu which matches perfectly with the fresh, citrus taste and rounder flavours of Chablis wine.

Other Suggested Chablis Wines

Chablis wines are a classic accompaniment for The Lovers’ Brunch. It’s. Chablis recommends the following:

2005 Domaine Du Chardonnay, Chablis
2005 Alain et Cyril Gautheron, Fleys
2005 Dampt Emmanuel, Collan
2006 Domaine Bardet et Fils, Noyers
2006 Domaine Millet, Tonnerre

Chablis’ Lovers’ Brunch

Ingredients:

Toasted multi-grain bread

Basil-Marinated Salmon
Salmon fillet (400g)
Cooking salt (100g)
Sugar (100g)
Handful of fresh basil
Freshly ground pepper
Olive oil

Morel Scrambled Eggs
Morel Mushrooms (handful)
Two eggs
Freshly ground pepper
Olive oil

Three Tomatoes Refresher
Cherry tomatoes (100g)
Yellow tomatoes (100g)
Sundried tomatoes (100g)
Basil

Method:

Basil-Marinated Salmon
(The salmon can be marinated 24-48 hours in advance)

Prepare the marinade by mixing together most of the sugar and cooking salt
Shred a handful of the basil leaves and add to the mixture
Wash the salmon fillet in tap water, and dry off, leaving the skin on
Crush a handful of basil leaves together with a touch of cooking salt and olive oil to make a basil purée
Place a thin layer of the salt and sugar mix at the bottom of a dish and place the salmon onto it skin-side down
Baste the salmon with the basil purée and cover with the remaining salt and sugar mix
Wrap in cling film and leave in the refrigerator for 12 to 18 hours depending on the size and thickness of the salmon
Uncover the salmon — it should now be a deep orange colour
Wash off the salt and puree under tap water
Pour a bit of olive oil into a clean dish and place the salmon onto it skin-side down
Grind some pepper over the salmon and cover with a thin layer of olive oil.
Re-cover in cling film and place in the refrigerator until ready to serve
To serve, cut salmon into bite-sized slices, and sprinkle with chopped basil

Morel Scrambled Eggs
(Morels can be substituted for any type of mushroom according to preference)

Thoroughly wash the Morel mushrooms before dicing
Pan-fry mushrooms in olive oil on a high heat for 2 minutes, adding a dash of pepper
Reducing the heat, crack an egg straight into the frying pan, and mix with the mushroom
Cook according to how firm/runny you prefer the scrambled eggs to be, adding cream / cheese according to taste

Three Tomatoes Refresher

This is a dish based on freshness, acidity and sweetness association, so an ideal combination would be cherry, sundried, and yellow tomatoes.
The cherry tomatoes will provide a fresh taste, while the sundried tomatoes will add a sweetness and more rounded flavour, with the yellow tomatoes adding a touch of colour to the dish.
Chop the sundried tomatoes and add to the cherry and yellow tomatoes
Finely chop some basil and mix in with the tomatoes
Serve as the perfect accompaniment to both the salmon and the scrambled eggs