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
Ingredients
- 7 oz (200 g) very fresh skinless sea bass, sliced as thinly as possible
- Fleur de sel
- Lime zest and a few drops of lime juice
- Salonenque Olive Oil (Estoublon), for drizzling
- Pink peppercorns
- Chives
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
