Sea bass sachimi & xo sauce

Sea bass sachimi and xo sauce recipe landscape taste explorer

Kombu-jime sea bass sachimi, physalis & xo sauce

  • People
    For 2
  • Preparation Time
    15 minutes
  • Resting Time
    2 hours
  • Winery Pairing
    Grand Cordon


  • 1 filet of sea bass
  • 2 large kombu leaves (organic shop)
  • 3 figs
  • Olive oil
  • 1/2 lemon
  • Nasturtium leaf
  • 2 teaspoonfuls XO sauce (Asian grocery)
  • Salt & pepper


Step 1. Directions:

  1. Wrap the two slightly moist kombu leaves around the filet of sea bass.
  2. Wrap everything in plastic film and leave to rest for 2h. Cut the bass into sashimi.
  3. Thinly slice the figs.

Step 2. Plating-Up:

  1. Interpose the sea bass sashimi and slices of fig on a plate.
  2. Season with salt and pepper.
  3. Add a drizzle of olive oil and lemon juice.
  4. Sprinkle with XO sauce and garnish with Nasturtium leaves.
Sea bass sachimi and xo sauce recipe landscape taste explorer portrait

Mumm Grand Cordon

Toasting milestones, personal achievements or simply celebrating friendship with an improvised get-together, the exceptional fresh intensity of Mumm Grand Cordon champagne evokes the exhilaration of life’s most unforgettable moments.

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