LP Perfect Pairings: LP Ultra Brut with Carpaccio of Line-caught sea bass & citrus dressing by Valerie Marchandise
Start the New Year on a fresh, light and zesty note with this simple yet impressive recipe by Valerie Marchandise, Head Chef at Laurent-Perrier’s Château de Louvois. The delicate flavour of the thinly sliced sea bass is a perfect partner to our Ultra Brut champagne and, paired with a salad of young leaves or steamed vegetables, makes an ideal light lunch among friends.
Carpaccio of line-caught sea bass by Valérie Marchandise
- Line-caught sea bass fillet
- 2 tbsp. Lemon Juice
- 6 tbsp. Extra-virgin olive oil
- Rock sea salt
- Sesame seeds
- Edible borage (any young lettice leaves can be used such as lambs lettuce or butter lettuce)
- Buy a fresh, deboned fillet of line-caught sea bass.
- Slice it as thinly as possible and once complete, smooth it over with the side of a knife to make it even thinner. Divide this in one layer between plates, or serve it on one big sharing plate.
- Next, prepare the dressing: Blend together the two tablespoons of lemon juice with six tablespoons of a good, delicately scented, extra-virgin olive oil.
- In a pan, gently heat the seasame seeds, stiring sporadically until they begin to change colour to golden brown.
- 30 minutes before serving, coat the sea bass with the dressing, pepper and sea salt according to taste.
- Arrange the slices in a circle, sprinkle with the toasted sesame seeds and garnish with the young leaves and edible borage.
What Laurent-Perrier Cellar Master Michel Fauconnet says: “With its fruit, floral and mineral top notes Ultra Brut Laurent-Perrier, served at 8-10°C will achieve a perfect harmony with this carpaccio of sea bass. Its wonderful freshness and discreet minerality will strike a perfect chord with the flesh of this noble fish, thinly sliced and lightly marinated in a citrus dressing.”