ingredients

300 g weighed haddock without skin
1 box of Boursin Salad & Basil and Chives Appetizer
100 g of mesclun (young shoots mixed)
10 sprigs of chervil
2 tbsp. to s. clementine juice
2 tbsp. to s. balsamic vinegar
3 tbsp. to s. olive oil

Equipment

1 board 1 long knife
1 bowl
1 salad bowl

Steps

Carpaccio from haddock to mesclun

15 min before serving: slice the haddock into very thin slices. Mingle gently in the salad bowl mesclun, leafless chervil and vinaigrette.

To serve: place mesclun, haddock and Boursin on 4 plates, alternating to mix them without stirring. Serve well fresh.

tips

Boursin Salad & Aperitif

These small cubes with herbs (1,95 € / 120 g, several flavors) turn a salad into a complete dish.

Idea extracted from I cook with Boursin Catherine Madani (Editions Culinary, 18 €).

We, we like to dive Boursin Salad dice at the last moment into hot soups, without giving them time to melt completely ...

smoked haddock

Choose a little soft: too dry, it would stay firm and too salty.

Cut it in a bevel, placing the knife almost horizontally.

The good wine

White wine. Saint-Pourçain Special Reserve 2008: open nose, floral without being invasive, with a fruity note (pear, citrus fruit, dried fruit ...), this fresh and mineral wine also offers enough roundness not to be sensitive with this dish bistro-style. Serve at 10-11 ° C as an aperitif or with fish, oysters, shellfish ... Very good value for money. € 3.50 port: Union of Winegrowers of Saint-Pourçain, 3, rue de la Ronde, 03500 St-Pourçain-sur-Sioule. 04 70 45 42 82. Vignerons-saintpourcain.fr - And cellars.

Better understand the wine

This white Saint-Pourçain is made with 60% tressalier which gives it its originality. This grape variety (grape variety), also known as sacy in the Chablis appellation, is native to the hillsides bordering the village of Saint-Pourçain, in the south of the Allier, in the foothills of the Auvergne. Its typical aromas of flowers and pear are matched with those of 40% chardonnay grapes. The mini vineyard of Saint-Pourçain (650 hectares in all) was saved from extinction by the creation in 1951 of the Union des Vignerons which produces 2/3 of the wines of the appellation and has continued to improve the quality of the wines.