Marseillan, France


Wild sea bass sashimi, grapefruit compote and yuzu juice


  • 200g Sea bass fillets
  • ½ Pink grapefruit
  • 1 Spring onion
  • 2 Round radishes
  • Yuzu juice
  • Chives
  • Salt
  • Pepper
  • Olive Oil


  1. Withdraw the skin from the sea bass and debone.
  2. With a sharp knife, cut in slices of 1 cm thick then keep cold.
  3. Slice the skinless grapefruit and cut the supreme in half. Keep cold.
  4. Cut the radishes in thin slices and soak them in water. Keep cold.
  5. Finely slice the spring onion and keep.
  6. In a large white plate, present nicely all the ingredients.
  7. Finish with the yuzu juice, a dash of olive oil, the salt, the pepper and serve cold.