Loire Wines: the perfect pairing recipe06-06-2017
The perfect recipe to accompany Loire Valley wines: line-caught seabass tartare
- 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
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.