Food & White Wine Pairing 2019 - Sea bass ceviche

Gris Blanc 2019 served with sea bass ceviche from the Ayrolle pond, avocado, lemon condiment and herbs

Chef Laurent Chabert's recipe for 4 people:

• 2 sea bass fillets (600g)
• 1 lawyer
• 1 lemon
• Black Garlic
• Herbs and flowers (borage, nasturtium, wild fennel, burnet, garlic flower, etc.)
• Fleur de sel from Gruissan
• Savage olive oil

Cook a lemon in aluminum foil with a pinch of coarse salt for 1 hour at 170°C, once cooked, cut it in half and remove the pips, mix it with 50g of olive oil and set aside piping bag (can be kept cool for several days)

Slice the fish fillets into thin strips and arrange them directly on a plate

Cut the avocados and black garlic into small cubes, and add them to the fish

Add a few dots of lemon condiment, and finish the dressing with a few grains of fleur de sel, herbs and flowers

When serving, add a drizzle of olive oil