You could accompany the dish with the same wine as that used for the sauce, though you may prefer to keep your higher wines for drinking rather than cooking.
Pairs well with:
- Dry Riesling, premium (Reserve or Smaragd categories) is taking centre stage.
- Pinot Blanc with fine floral characters support the flavours in the backgraound.
- An acclaimed Chardonnay would be the choice for the "Quenelles de Brochet".
- Traminer and Müller-Thurgau, both in a Spätlese style, set an aromatic counterpoint.