PROVENCE WINE AND FOOD PAIRING
Salmon tartare with figs and glasswort
Food and wine pairing:
Château l'Arnaude Cuvée Nuit Blanche rosé wine goes well with salmon tartare.
Preparation – 40 mins.
For 2 people: 200g of salmon fillet, 4 tablespoons of olive oil, 4 tablespoons of lemon juice, fresh parsley or mixed Provencal herbs, salt, pepper * 2 figs * 2 strawberries * 4 branches of glasswort
In a bowl mix 4 tablespoons of olive oil and 4 tablespoons of lemon juice. Depending on taste, add either chopped fresh parsley or Provençal herbs to finalize the marinade.
Clean the salmon fillet under cool water and drain the fish. Cut the fillet into small cubes and place in a bowl with the marinade. Chill the bowl for about 30 minutes.
Serve the tartare on plates, season with salt and pepper when serving. Decorate the tartare with figs, strawberries and glasswort.