For 4 people
Preparation : 30 mins
Cooking : 45 mins

Ingredients :

24 cl of Banyuls white Ravaner;
4 sea bass fillets weighing 140 to 180 g;
2 red peppers;
300 to 400 g of potatoes;
2 eggs ;
24 cl of crème fraîche;
pitted black olives;
Banyuls vinegar;
olive oil.

Food & Wine Pairing
Collioure Red Cuvée Saint Michel

Recipe :

• Cut the peppers; make thin strips with the first half and squares with the second. Peel your potatoes and cut the olives into slices;
• Place the peppers cut into squares in a saucepan with the white Banyuls and boil for 5 minutes. Add the crème fraîche, season and reduce before mixing;
• Cook your potatoes in salted water and drain them, keeping them warm;
• Add a generous drizzle of olive oil, the olives and a raw egg on top before crushing everything with a fork;
• Sear the pepper strips in a pan with olive oil, turning them frequently, and season them;
• Place your salted and peppered fillets in a hot pan coated with oil. Brown them on each side then cover and cook over low heat for a few minutes until the flesh turns white;
• Arrange everything on a plate and serve hot with a caramelized Banyuls vinegar reduction for seasoning.