This is taken (with permission) from an Estonian book called Šampanjaga olen ma rõõmus, (translated to Champagne Makes Me Happy) written by Kristel Voltenberg – a distinguished Estonian sommelier and author who is known for introducing Champagne culture to Estonia.
This is a light summer dish which pairs perfectly with Drappier’s Brut Nature Champagne.
In her book Šampanjaga olen ma rõõmus, (translated to Champagne Makes Me Happy) published in Estonia, Champagne expert, Kristel Voltenberg pairs Drappier Brut Nature Champagne to accompany a seabass fillet en papillote with vegetables. The fish, cooked in parchment with vegetables, remains pleasantly juicy and flavourful. A quick, simple, and visually appealing recipe!
For 2 people:
- 4 seabass fillets – or similar white fish
- 2–3 tbsp butter
- 1 carrot
- 1 shallot
- A generous handful of green or yellow beans
- 2 tbsp chopped fresh parsley
- A few small splashes of champagne
- 1 lemon
- Salt and black pepper
Preparation:
- Peel the shallot and carrot.
- Finely slice the shallot and shred the carrot.
- Heat a pan with butter and sauté the carrot, shallot, and beans for 5 to 7 minutes, until they are almost tender but still slightly crunchy (they will continue cooking in the oven). Lightly season with salt.
- Cut a large sheet of parchment paper in half. Fold each piece in half to mark the centre.
- Place a small amount of butter in the centre of each sheet. Arrange 2 seabass fillets on each, season with salt and pepper. Add half of the sautéed vegetables to each portion and sprinkle with chopped parsley. Drizzle a splash of Champagne Drappier’s Brut Nature over the fish.
- Carefully fold the edges of the parchment paper, slightly overlapping them to seal the packets and create a half-moon shape. Place them on a baking tray.
- Bake at 200°C (392°F) for 12 minutes.
- Open the packets, drizzle with lemon juice, or serve with lemon wedges.
Food & Champagne Pairing:
Enjoy while hot, accompanied by a glass of Drappier Brut Nature Champagne. Made from 100% Pinot Noir, this pure and expressive Blanc de Noirs is crafted with minimal intervention, spending 36 months on the lees and with zero dosage. Its golden hue with copper tones, notes of freshly pressed black grapes, citrus, and vineyard peach, along with a refined minerality, make it the perfect pairing for delicate fish dishes like this.
About Kristel Voltenberg
Kristel Voltenberg is a distinguished Estonian sommelier, author, and entrepreneur, celebrated for her pivotal role in introducing and promoting champagne culture in Estonia. As the founder of Mulligalerii and CEO of ChampChamber OÜ, she has been instrumental in curating and offering a selection of premium champagnes, including esteemed houses like Champagne Drappier.
In 2023, Voltenberg authored Šampanjaga olen ma rõõmus (“Champagne Makes Me Happy”), the first comprehensive Estonian-language book delving into the world of champagne. The book offers readers an insightful journey through champagne’s history, production methods, and its harmonious pairing with food, enriched by personal anecdotes and practical tips.
About Champagne Drappier: Champagne Drappier is a family-owned Champagne House based in the Urville region of Champagne. Founded in 1808, Drappier produces both vintage and non-vintage cuvée as well as a prestige wine known as Grande Sendrée. It is distributed by Berkmann Wine Cellars in the UK and available in a variety of restaurants and off-trade venues.
TASTING NOTES Very well structured, with exemplary purity of red fruits. A striking Champagne on the nose offering similar sensations on the palate. Warm and satiny, lightly spiced with balanced hints of stoned fruits thanks to a lovely freshness in the finish.