Winter recipe by
Martial Berthuit of Le Relais de Reuilly
Saint-Jacques Carpaccio, beetroots slices, white onions and acidulated cream
Here we propose you the perfect match between wine and food to bring friendliness at home, thanks to a sophiticated but easy-to-do recipe.
For 4 persons :
3 white onions
200 gr of beetroot
Salt, pepper,green onions
20 cl of sour cream
20 cl of base of white sauce
"Fleur de Sel"
Preparation : Mince the white onions and cook them to reduction into the base of white sauce and sour cream. Into the beetroot slices (cutted in 2 mm thick), make round pieces of 3 cm each. Press the citrus and cook the juice to make it reduced by two-third and add a spoon of sour cream. Cut the Saint-Jacques into thin slices, put them into a plate and dress it with salt, pepper, oil and lemon.
Dressing: On a plate, put 8 spoons of white onions, then a slice of beetroot. Add the marinated Saint-Jacques and "Fleur de Sel". Make little dots with the acidulated cream and spread with minced green onions.
To fully appreciate this dish, we recommand you to enjoy it with a glass of Champagne de Castellane Brut.
(this recipe has been elaborated during the 2013 "Habits de Saveurs" show in Epernay)