Preparation:

- Cook veal bone in stock.
- Prepare fish in square pieces.
- Stuff with bacon and cook in frying pan.
- Season.
- Cook vegetables, pour poultry stock and let it reduce.
- Cook fishbones with red wine, add veal stock, reduce the sauce.
- Display fish in the plate with vegetables and sauce.

Our Wine Expert's suggestion:

- Chateau Renard Mondésir, Fronsac
- Chateau Canon La Gaffeliere, Saint-Emilion Classified Growth