Food & wine pairing gris blanc 2019 - sea bass ceviche

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

Chef Laurent Chabert's recipe for 4 people:

2 sea bass fillets (600g)
1 avocado
1 lemon
Black garlic
Herbs and flowers (borage, nasturtium, wild fennel, salad burnet, garlic flower…)
Fleur de sel de Gruissan
La Sauvageonne olive oil

Cook a lemon in aluminium foil with a pinch of coarse salt for 1 hour at 170°, then once cooked cut it in half and remove the seeds, blend with 50g of olive oil and set aside in a piping bag (can be kept refrigerated 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 plating with a few grains of fleur de sel, the herbs and flowers

When ready to serve, add a drizzle of olive oil