SEABASS ROLL WITH ARTICHOKES AND DRIED TOMATOES ON A BED POTATO CREAM AND PUMPKIN & GINGER SOUP WITH TRUFFLE

Fillet seabasses, open them like a book and place, at the center of them in length, some julienne artichokes and tomatoes, and season with salt and chives.
Make the rolls with the fillets and place them in a baking pan.
Separately, boil potatoes, and once cooked, mashed them and add some Pumpkin and Ginger Soup with Truffle. Once cooked the rolls of seabass, serve them with the potato and pumpkin cream, prepared before.
Decorate it with some Pumpkin and Ginger Soup with Truffle drops, Dried Summer Truffle in Powder and Slices. Delicious served it also with sea fruits stew.