Saga Bordeaux Blanc
Accompanied by fish tartare with lime served in a glass and home-made blinis
By Marie-Caroline Malbec
Ingredients
• 300g fresh fish such as hake or bass
• 2 limes
• 1 soup spoon of grated coconut
For the blinis:
• 1 pot thick creamy yoghurt
• 1 egg
• 1 yoghurt pot of flour
• ½ sachet baking powder
• 1 pinch of salt
For 4 persons Preparation time: 25 minutes | Cooking time: 6 minutes
Cut the fish into small cubes.
Squeeze the juice from the limes.
In a small bowl, mix the fish, lime juice and grated coconut.
Divide the tartare equally between four shot glasses. Cling-film them and place in the refrigerator for 30 minutes.
Make the blinis:
Whisk the egg thoroughly in a small bowl and then mix in the yoghurt.
Gradually add the flour and baking powder, whisking vigorously.
Cover the bowl with a clean slightly damp cloth and leave to rise for 30 minutes at room temperature.
Melt a knob of butter in a hot frying pan and add a good-sized tablespoon of the blinis mixture, spread it with the back of the spoon and repeat the operation to make several more blinis. Let them cook for three minutes on each side, turning them over when the dough forms bubbles.
Serve the warm blinis with the fish tartare and a glass of well-chilled Saga Bordeaux Blanc.
