2019 gris blanc food and wine pairing - bass ceviche

Gris Blanc 2019 served with ceviche of loup de l'étang de l'Ayrolle, avocado, lemon and herb condiment

Chef Laurent Chabert's recipe for 4 people:

• 2 bass fillets (600g)
• 1 lawyer
• 1 lemon
• Black garlic
• Herbs and flowers (borage, nasturtium, wild fennel, salad burnet, garlic flower...)
• Fleur de sel de Gruissan
• La sauvageonne olive oil

Bake a lemon in aluminium foil with a pinch of coarse salt for 1 hour at 170°C. Once cooked, cut in half and remove the seeds. Blend with 50g olive oil and reserve in a piping bag (can be kept in a cool place for several days).

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

Finely dice the avocados and black garlic and add to the fish.

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

Just before serving, drizzle with olive oil.