The 28 and 29 of September, we were on the Mediterranean Wines space at the International food festival in Mougins. On this occasion the chief Serge Labrosse_ restaurant Le Flacon, Carrouge, Suisse_ holder of one Michelin star on his resume, has honored us to select our rose 946 to accompany his recipe: Sea bass infused with lime!
SEA BASS INFUSED WITH LIME, POACHED PEACH & CRISPY TURNIP
- 16 filets of sea bass
- 100g of peeled almonds
- 15 pieces of nectarine
- 1/2L rice vinegar
- 20 pieces of mini turnip
- 5 pieces of lime
- Espelette chili
- Sea salt, pepper
- 1 jar of crême fraîche
- 100gr iota
- 100g peach puree
How to prepare it
Cut the sea bass into thin slices.
Cut nectarines and make the slices stand straight on the plate.
Arrange the slices of sea bass on a plate, add spikes of almond cream and peach puree.
Sprinkle with thinly sliced turnips.
Grate a little bit of lime zest on top before serving.