Our products and recipe

Trout wash, cleaned of scales and blot dry with paper towels. Deep frying pan put on low heat and melt 1 tbsp butter Milk to pour into a bowl, season with salt and pepper mixture from the pepper grinder

Wet trout in milk and roll in flour

Fry in butter on both sides for 7-8 minutes on very low heat.

At this time, prepare the sauce: In a saucepan, melt the butter and add the finely chopped shallots. Simmer until transparent.

Add champagne (sparkling wine) Brut or dry white wine.

Add the crème fraiche and egg yolk. Stir and do not boil!

Trout put on a dish and cover with sauce, sprinkle with finely chopped green onions-rezantsa.

Recommended to serve with vegetables and, of course, c champagne! Bon appetit!

The famous composer Johann Strauss specifically for summer concerts in suburban areas near St. Petersburg, wrote the polka "Champagne", and Russian poets devoted to sparkling wine than one hundred lines. Alexander Pushkin, for example, wrote about champagne in "Eugene Onegin": "It sparkles Pokreni; It's his game and foam (the Likeness of this) I was captivated for the Last poor mites, it happened. Gave me. Do you remember, friends? His magic jet Uttering nonsense, not a few, But how many jokes and poems. And disputes, and merry dreams!"

Words about the "last part" was not said for beauty - champagne in Russia in the early nineteenth century was expensive, 12 $ for a bottle of "Veuve Clicquot". For comparison, a cow was worth two roubles, lunch in the restaurant - three, one-year subscription to published in Pushkin's journal "Sovremennik" - a little more expensive than two bottles of "Clicquot", 25 rubles. However, it was possible to save the ruble and a half, having bought the wine some other, less popular brands. However, the true connoisseurs are not exchanged for such trifles. They were ready on everything if only to raise a glass with the most beautiful drink in the world: "the Joy of the senses, of ills oblivion, Brave thoughts of the Creator, the nectar of life, inspiration, Clicquot, the fun of the hearts!"

The name of Veuve Clicquot for true connoisseurs of champagne means a lot. However, not all lovers of the noble drink are able to separate the brand from the real image of Nicole-Barbe Clicquot Ponsardin, who in 1805 had inherited one of the most famous companies in the production of sparkling wines after the death of her husband and successfully led it until his own death in 1866-m. it May seem strange, but that the widow of the wine merchant played in the history of champagne a special role. Inherited the work of their deceased husbands, they with admirable persistence and tenacity won a place in the business world, where women considered it was not accepted. Veuve Clicquot-Ponsardin, widow of Laurent-Perrier, the widow Pommery, widow of Enrio... Their names have become brands. Of these women say in France — the famous Widow champagne.