Home Starters Granny Smith apple pressée, Sea Bass and Gremolata


  • 3 Granny Smith apples
  • 2 Sea Bass fillets
  • 2 limes
  • 2 tablespoons of olive oil
  • 125g of ricotta cheese
  • 2 tablespoons of fromage frais
  • 20g pine nuts
  • Espelette pepper
  • Salt, pepper


  • 1 bunch of fresh basil
  • 2 tablespoons of olive oil
  • 15g pine nuts, crushed
  • 1 lemon


Slice the Sea Bass into wafer thin slices as for a carpaccio. Arrange on a plate and season with salt and pepper. Marinate the Sea Bass with the juice and zest of the limes.

For the stuffing, mix the ricotta cheese with the pine nuts and the fromage frais, add a pinch of Espelette pepper and season with salt and pepper.

With a vegetable slicer (mandolin), slice the apples very thinly, sprinkle with a pinch of Espelette pepper and salt, leave to marinate.


Roughly chop the bunch of basil, add this to a bowl with the olive oil, the crushed pine nuts, a pinch of salt and the zest and juice of the lemon.


Spread some of the ricotta mix on the bottom of each plate. Divide some of the apple slices, then some more of the ricotta mix, then the fish. Continue with the ricotta and finish with the apple slices.

Sprinkle over the Gremolata and decorate with a basil flower. A fresh and simple dish to prepare.