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.
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.