Recipe: Meagre Fillet in Turmeric Cream

Meagre is a cold season fish, best from October to April, when small coastal boats bring in their best catches. This is a Sunday dinner dish or a weeknight meal when you want something special without spending hours at the stove. Cream and white wine form the base, turmeric brings a distant spicy note that lifts everything without overpowering the fish. For wine, look for a dry white with good structure: Chablis or quality Muscadet hold up well. If you prefer Loire Valley, a crisp Sancerre works too. Avoid heavily oaked wines, they'll smother the turmeric. For sides, bird's tongue pasta is the right choice, it has a slight crunch and sauce clings to it well. You can also serve with steamed potatoes if you find it too rich, that balances better.