Rosa Chardonnay brut "Perlentanz"

Ingredients

• 300 gFresh char fillet (skinless)
• 150 gCooked beetroot
• 2 tbspFresh horseradish (grated)
• 100 gSour cream
• 1 tbspLemon juice
• 2 tbspOlive oil
• 0,5 bunchChives (finely cut)
• 1 pinchSalt
• 1 pinchPepper

Preparation

1. 1Pat the char fillet dry and cut into very fine, small cubes.
2. 2Cut the cooked beetroot into very small, uniform cubes as well.
3. 3Stir the sour cream until smooth with freshly grated horseradish, lemon juice, salt, and pepper.
4. 4Gently mix the char cubes with beetroot, olive oil, and the chopped chives, and season with a little salt.
5. 5Using a food ring, place the tartare on plates and garnish with the horseradish sour cream.