Seabass with seaweed, and oyster smashed potatoes
Seabass is a fish with a subtle taste yet one that is very easy to cook. This recipe combines simple preparation and originality thanks to the salinity of the oysters, and the flavors are brought out by the minerality of the Chablis.
Sommelier’s tip
Chablis
A dish that takes you back in time to the Jurassic era. The legendary minerality of a Chablis is in perfect harmony with the marine notes of the seaweed and delicately flavored fish. Saline notes from the terroir makes for a pleasing pairing with this dish that is very sophisticated yet easy to prepare.
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