Polenta: Combine polenta, grated parmesan, water, salt, pastry flour, egg yolks, olive oil, and dry ink to form a smooth paste. Roll out thinly and cut into 8cm discs. Bake on an oiled sheet at 180°C for 10-15 minutes. Cool and store in a dry place.
Sea Bass Tartare: Dice the sea bass finely, season with chopped chives, hazelnut oil, olive oil, salt, and pepper. Refrigerate until ready to serve.
Creamy Vitelotte: Boil the vitelotte potatoes, peel, and pass the pulp through a sieve. Blend with hot cream and milk, then incorporate cottage cheese, caster sugar, salt, and pepper. Reserve warm.
To Plate: Place a polenta disc in the center of each plate. Top with sea bass tartare, pipe vitelotte cream around it, and garnish with a corolla of Avruga caviar.
Wine Pairing: Pair with a dry white Graves.
Château de l'Hospital (SCEA)
3 Place des Roumieux
33640 Portets
Owner: SCEA Château l'Hospital
Lieu-Dit l'Hospital
33640 Portets
Telephone: 05 56 67 54 73
Mobile: 06 52 33 33 29
Fax: 05 56 32 51 47
Email: chateauhospital@gmail.com
https://www.vinsdegraves.com/
