Perfect Pairings: Sea Bass Carpaccio & Ruinart Blanc de Blancs
This recipe for a sea bass carpaccio was created by Valérie Radou, chef in residence at Maison Ruinart. Valérie creates a simple and refined cuisine in line with the season and inspired by regional produce. She goes out and meets with local producers and artisans. In close collaboration with Maison Ruinart's Cellar Master, Frédéric Panaiotis, she creates recipes in perfect harmony with Ruinart cuvées.
Valérie Radou explains: "I chose to prepare a see bass carpaccio to pair with the Ruinart Blanc de Blancs cuvée. This cuvée is characterized by its aromatic freshness, especially with its acidulous and fruity notes, and its luminous color, with greenish reflections. This transparent aspect will echo the color and the freshness of the sea bass carpaccio. In order to create the best possible wine pairing, I consult with Maison Ruinart's oenological team. Through creative dialogue we create dishes which harmoniously pair with the Ruinart cuvées."
- Preparation time: 30 minutes
- Resting time: 30 minutes
- Cooking time: 5 minutes
INGREDIENTS (Serves 4)
- 320g of sea bass filet
- 2 limes
- 4 tablespoons of olive oil
- Fleur de sel and pepper
- 1 celery stalk
- 2 mini-fennels
- 1 Granny Smith apple
- Several radishes
- 1 bundle of watercress
- 1 egg yolk
- 10cl grape seed oil
- Edible flowers and sprigs of herbs
Finely zest one lime; juice the two. In a bowl, mix the juice of one lime, add the olive oil, the lime zest, and a pinch of salt and pepper.
The Watercress Coulis
Rinse and pluck off the leaves of watercress, blanch them in a casserole of salted boiling water for 3 minutes and then chill them in ice water. Drain, mix in a blender and strain.
The Sea Bass
Debone the sea bass filets using edge pliers and remove the skin. Cut into thin slices and place in a dish. Cover with the marinade.
Cut the Granny Smith apple into sticks and chop the celery stalk. Finely slice the mini-fennels and the radishes with a mandolin; place in iced water.
Divide the sea bass slices into 4 plates, then glaze with marinade using a brush. Add watercress with small stroke using a small pipette. Embellish with the shaved vegetables. Add a pich of fleur de sel.
To cut the fish, steady the filet with the palm of your hand and slice using a smooth back-and-forth motion.