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Sea bass and salmon marinade

List of ingredients

For the marinated fish:

300g of skinned, boned sea bass fillets
300g of skinned, boned salmon fillets
3 sprigs of dill
3 sprigs of mint
5g of pink peppercor
10cl of olive oil
Salt, pepper

For the sauce

½ mango
3cl of Chablis
10cl of olive oil
5g of coriander seeds

Difficulty : 3 sur 4

Cost 3 sur 4

Sommelier’s tip


The delicate fruity nose offers delightful aromas of mature fruit, peach and apricot, accompanied by
delicate notes of patisserie and bergamot, combining delightfully with the mango and coriander in the
sauce. In the mouth, superb balance is matched by excellent length. Thanks to its freshness and
tension, it will make a wonderful pairing with marinated fish, bringing all its taste to the fore.


Marinated sea bass and salmon with herbs/Chablis/Bourgogne/Burgundy/French wine

Chop the fish fillets into fine strips then place onto 6 cold plates, alternating between salmon and sea
bass. Season with salt and pepper.

Wash, dry then chop the dill and mint. In a bowl, mix the olive oil, pink peppercorns and the chopped
fresh herbs. Mix well, then sprinkle a spoonful of the marinade onto the strips of fish. Cover the plates with cling film and leave to marinate in the fridge for at least 15 minutes.

Peel then chop the mango into small dice.

In a saucepan, warm the olive oil with the crushed coriander seeds. Turn off the heat and leave to one side until the oil cools down. Filter, then add the Chablis; season with salt and pepper. Finally, add the

When you are ready to eat, remove the cling film from the plates and add a spoonful of mango sauce
to the fish.


Tips from the chef
Serve with a slice of toasted country bread and an avocado salad.