We cooked a Supercook recipe – Dansk Rødspätte i Flødesovs, which is a Danish dish of Plaice Fillets in a Creamy Asparagus Sauce. Some of the plaice is fried and some poached.
We toyed between Chardonnay and Sauvignon and opened a bottle of L’Esprit de Sauvignon Vin de Pays d’Oc 2010 from the Sunday Times Wine Club. This modern French white was fresh, crisp, yet mellow and we tasted pineapple and lemon with notes of grapefruit. We both agreed it was a good match with the meal.