Recipe
Sea bass crudo, blackcurrant and fig leaves
Seasonal pairing designed to enjoy with PN TX20
In this recipe, Chef Amandine Chaignot showcases sea bass crudo cut into generous slices and seasoned with blackcurrants, parsley, and fig leaf oil. The velvety, full-bodied texture of the fish chimes beautifully with the citrus and white fruit aromas of Bollinger’s PN TX20.
Ingredients
- 1 sea bass, approx 1.5kg
- 100g blackcurrants
- 10 fig leaves
- 1 small bunch of parsley
- 200g neutral oil
- 2 figs
Method
- Preparing the sea bass: Prepare the sea bass filets. Remove the skin and debone. Cut into thick 4mm slices and set aside in the fridge.
- Preparing the garnish: Julienne the parsley. Cut the figs into segments. Place 2 fig leaves onto a plate, add the blackcurrants, and cover with 2 fig leaves. Cook in the oven for around 6 minutes at 160°C until the berries are just cooked and infused with the fig leaves.
- Preparing the fig leaf oil: Mix the remaining leaves into the neutral oil. Leave in the fridge overnight and strain using a sieve. Add to a pipette.
- Dressing the plate: Arrange the sea bass slices on a plate, add a sprig of parsley to each slice, then the fig segments and blackcurrants. Add a generous drizzle of fig leaf oil, salt, and a twist of pepper.