Loire Wines: the perfect pairing recipe

06-06-2017
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The perfect recipe to accompany Loire Valley wines: line-caught seabass tartare

 

 

Cisco (vendace) fish fillet, thinly sliced

This photo is not representative of the recipe

Ingredients

  • 300g line-caught seabass
  • 1 bunch chives
  • 1 tbsp horseradish
  • ½ fennel bulb
  • ½ bunch tarragon
  • 1 tsp cumin powder
  • Fleur de sel
  • Juice of ½ lemon
  • 2 tbsp virgin olive oil
  • Salt and pepper
  • Freshly ground black pepper and lemon essence
  • Capers with their tails to garnish

Instructions

Dice the fish and add the finely chopped chives. Keep chilled.  Blend the fennel, horseradish, cumin, tarragon and fleur de sel in a blender and set to one side. Combine the lemon juice, salt, pepper and olive oil to make a sauce. Pour the sauce over the seabass cubes and add the freshly ground pepper.

To serve, place the fennel mixture in the bottom of a verrine-style glass and add a layer of seabass tartare. Garnish with a caper.

Food and wine pairing

Serve with a delicious, dry white wine from the Loire; why not try a Muscadet “cru communal”, a Savennières, Anjou or Saumur Blanc, a dry Vouvray or a Touraine Sauvignon.

Find more informations on Loire Wines and their success around the world here