The recipe proposed by Véronique evokes the Great North and its vast wild expanses.
To accompany it, she suggests a Marsanne Prafalcon. This wine boasts excellent concentration, and its fruity notes are reminiscent of mushrooms, wild strawberries, or even white truffle. It will pair wonderfully with this original, fresh, and easy-to-prepare dish.
Recipe:
- Bring 3dl of dry white wine to a boil with a coarsely chopped onion and a teaspoon of vegetable broth. Once the volume has reduced by 2/3, lower the heat.
- Remove the onions with a slotted spoon, keep the juice, and add 1.5dl of cream.
- Let it thicken over low heat (the sauce should not boil). Patience, this takes about 30 minutes.
- A perfect opportunity to start the aperitif!
Meanwhile...
- Wash and finely chop the green lettuce, butterhead, or oak leaf. Allow a good handful per person.
- Prepare a few slices of smoked salmon; they will gracefully cover the toast.
- Prepare one fried egg per person.
- Toast one slice of bread per person.
- Arrange the toast, lettuce, smoked salmon slices, and fried egg one on top of the other. Drizzle with sauce.
For larger gatherings, consider the Magnum of Ermitage Prafalcon 2005—a true delight.
Even better; older vintages are also suitable for enjoying with this dish.
We still have a few. For more information: corinne.melly@rouvinez.com
