Food & Wine Pairing Gris Blanc 2019 - Sea Bass Ceviche

Gris Blanc 2019 served with a ceviche of sea bass from the Ayrolle pond, 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, burnet, garlic flower, etc.)
• Gruissan flower of salt
• Wild 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 seeds, mix it with 50g of olive oil and set aside in a piping bag (can be kept in the fridge for several days)

Cut the fish fillets into thin strips and place 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.