Sea bass and salmon marinade
List of ingredients
For the marinated fish:
300 g of skinned, boned sea bass fillets
300 g of skinned, boned salmon fillets
3 sprigs of dill
3 sprigs of mint
5 g of pink peppercor
ns
10 cl of olive oil
Salt, pepper
For the sauce
½ mango
3 cl of Chablis
10 cl of olive oil
5 g of coriander seeds
Sommelier’s tip
Chablis
The delicate fruity nose offers delightful aromas of mature fruit, peach and apricot, accompanied by delicate notes of patisserie and bergamot, combining delightfully with the mango and coriander in the sauce. In the mouth, superb balance is matched by excellent length. Thanks to its freshness and tension, it will make a wonderful pairing with marinated fish, bringing all its taste to the fore.
Method
Chop the fish fillets into fine strips then place onto 6 cold plates, alternating between salmon and sea bass. Season with salt and pepper.
Wash, dry then chop the dill and mint. In a bowl, mix the olive oil, pink peppercorns and the chopped fresh herbs. Mix well, then sprinkle a spoonful of the marinade onto the strips of fish. Cover the plates with cling film and leave to marinate in the fridge for at least 15 minutes.
Peel then chop the mango into small dice.
In a saucepan, warm the olive oil with the crushed coriander seeds. Turn off the heat and leave to one side until the oil cools down. Filter, then add the Chablis; season with salt and pepper. Finally, add the
mango.
When you are ready to eat, remove the cling film from the plates and add a spoonful of mango sauce
to the fish.
Chef's Tip
Serve with a slice of toasted country bread and an avocado salad.
