Delicious and tasty, the fish jar winter brings freshness, vitamins and color in winter.
Ingredients for 4 people:
- 2 thick slices of smoked fish (place, haddock, etc.)
- 2 kiwis
- 4 potatoes type rat or vitelotte
- 2 spring onions with their rod
- 3 tbsp. quark soup
- 1 cider vinegar
- 1 tsp. Tablespoons’oil hazelnut
- 2 pinches of’spices (pepper, nutmeg, etc.)
- 10 hazelnuts
- Some strands chive
- Salt, freshly ground pepper
Recipe winter fish glasses
Break with the gray and dreary weather with this colorful jar, light and fruity ...
- Cut the fish into cubes.
- Peel the kiwis and cut into pieces.
- Wash, peel and cook the potatoes in a pan’water.
The cool (about 1 h) and then cut into small pieces.
- Wash and chop the onions and 5 cm stem.
In a bowl,
- Place all ingredients.
- Season with pepper, d’spices, sea salt (very slightly), vinegar and’oil.
- Wash fresh herbs and chop the hazelnuts.
- Place in glass jars and decorate d’fresh herbs and chopped hazelnuts.
Wine to accompany the fish glasses:
This preparation, with its double-smoke Milky size and the presence of acidic character provided by the fruit and vinegar, has a
small Nordic air that is well suited to the season.
We can look in that direction a possible agreement by choosing a white brandy grain that’it will hit such a Aquavit that will bring relief by his alcohol and length to’together.
In wine, the same input will be to look more toward the’acidity and freshness that give some white, like those produced from Sauvignon grapes in northern region; so a Reuilly with notes’citrus happily lend to such an alliance.
Ideas prices (2013): 16-30 € Aquavit, Reuilly 6-12 €
About the kiwi
At breakfast, kiwi awakens the taste buds with its little tartness. Providing 47 calories per 100 g, the same as the melon, l’apricot or Clementine, it provides a remarkable amount of vitamin C: 80 mg per 100 g, it covers the entire daily nutritional needs.
It also contains vitamins E, the B vitamins (B1, B2, B3, B9), the provitamin A, and abundant fiber stimulant effectively but gently intestinal transit.
Recipe: A. Beauvais, Photo: F. Hamel