Sake-Pairing Steamed Turbot &
Steamed Breton turbot, Rice Vinegar, Beurre Blanc Mixed Pickles
Das passende Pairing
I serve the sake at 10° in a large Burgundy glass. This gives the guest a very clear, fresh drink in the glass at the first moment, which underlines the acidity and at the same time the delicate aniseed note in the dish. We serve the plate a few minutes after the sake has been poured, so that it is a little warmer, broader and more confident in the glass by the time the plate is first tasted. The creaminess combines beautifully with the fat texture of the beurre blanc, the acidity of the rice vinegar meets the subtle acidity of the sake, prolonging the aromatics of the combination. The melon fruit and aniseed fragrance are echoed in the Pernod notes of the butter sauce. The delicate, clear and bright fish with its juiciness meets the round sake, all in all a combination that lives from a play of textures, which is interrupted by the salad on the fish. Here, too, there is a freshness and acidity that ensures that the combination never seems flat or greasy.
