Sliced almost transparent and laid on chilled plates, raw sea bass needs only lime, fleur de sel and a thread of Estoublon’s Salonenque Olive Oil, elegant and delicate, grassy with a flicker of citrus.
Serves 2 · 15 min
- Slice 7 oz (200 g) of very fresh, skinless sea bass as thinly as possible.
- Arrange the slices on chilled plates.
- Season with fleur de sel, lime zest and a few drops of lime juice.
- Drizzle with Salonenque olive oil and finish with pink peppercorns and chives.
The star of this recipe: Salonenque Olive Oil, by Estoublon.
