Chef Tony Liu of August – New York, NY
Yield: 4 Servings
8 ounces sea bass, skinned and sliced thinly
2 ounces fennel bulb, shaved on a mandoline
1 ounce shallots, finely diced
1/2 ounce flat parsley, chopped
1 ounce Ligurian olives, pitted
2 ounces extra virgin olive oil
Juice of 1 lemon
Sea salt to taste
Combine sea bass, fennel, shallots, parsley, olives, and olive oil in a mixing bowl. Toss with lemon juice and season to taste with sea salt. Divide mixture among 4 plates and serve.
Wine Pairing:
A crisp Italian white such as the Enoteca Bissou’s Vermentino “Vignaerta” Golfo del Tigullio 2001