Ultra Brut with Sea-bass Carpaccio and a citrus vinaigrette

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

Ingredients

  • Line-caught sea bass fillet
  • 2 tbsp. Lemon Juice
  • 6 tbsp. Extra-virgin olive oil
  • Rock sea salt
  • Pepper
  • Sesame seeds
  • Edible borage (any young lettice leaves can be used such as lambs lettuce or butter lettuce)

 

Method

  • 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.”

 

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