Recipes
Légende Bordeaux red
Accompanied by sea bass salt-crust pie
Suggested by Diane Flamand, Oenologist of the Collection range
Ingredients
- 4 filets sea bass (200 g), skinned
- 1 kg grey salt
- 1 tablespoon mixed crushed pepper
- 1 tablespoon 5-spice powder
- 1 tablespoon flour
- 4 lettuce leaves
For 4 persons Preparation time: 30 minutes | Cooking time: 8 minutes
Mix together the grey salt, spices, pepper and flour. Add 5 cl cold water, and bring to a paste.
Using a rolling pin, spread the pastry and cut 4 rectangular shapes of 20 cm x 15 cm.
Wrap each piece with some sea bass and a lettuce leaf (to avoid the sea bass being too salted in contact with the crust).
Pre-heat oven, th. 6 (180 °C).
Place the 4 parcels on a baking tray lined with greaseproof paper.
Cook for 8 minutes in oven at 180 ° C.
Serve with a young Saga or Légende Bordeaux red.
