Pierre Gagnaire’s Squid Casserole recipe & Perrier-Jouët Blanc de Blancs
Pierre Gagnaire’s Squid Casserole recipe & Perrier-Jouët Blanc de Blancs
Taking inspiration from the lingering freshness and tangy citrus notes of Perrier-Jouët Blanc de Blancs, Chef Pierre Gagnaire creates a uniquely flavourful squid casserole with seasonal vegetables.
Ingredients (serves 2)
- 8 carrot tops
- 1 celtuce
- 12 button mushrooms
- 12 squid rings
- Carrot juice
- Fresh butter
- Salt
Method
- Brown the carrots in butter, in the casserole dish (for 3 minutes).
- Add the button mushrooms, cook for 5 minutes, add the celtuce heart, cut into thick slices. Cook for a further 5 minutes, with the lid on.
- Turn off the heat, add the carrot juice and leave to rest.
- Brown the squid in olive oil and fresh butter for 30 seconds.
- Season lightly.
- Season the celtuce leaves with a little olive oil.
- Arrange harmoniously on a plate.
The flavors brought out by the champagne are the general sweetness of the carrots, button mushrooms and carrot juice, enhanced by the unusual flavor of the squid. The carrot and champagne pairing is smooth, with no aggressiveness, no acidity, a delightful crispness and a wonderful scent of carotene