8 sea bass fillets with skin 100g each carrots 200 g zucchini 200 g potatoes 500 g salt pepper fresh clams 16 Fresh White Truffle 40 g
METHOD
Wrap sea bass fillets around themselves and tie with kitchen string. Season with salt and cook in the oven preheated to 180º for about 8 minutes. Peel and boil carrots, zucchini and potatoes. Put the clams in a covered pan and get them open. Place the fillets in the middle of a serving plate and arrange sauteed vegetables with Selektia special white truffle butter and clams all around. Add Selektia black summer carpaccio on top and finally pour a drizzle of olive oil.