SEA BASS FILLET WITH TRUFFLE AND SEAFOOD

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Filetto di branzino al tartufo

INGREDIENTS FOR 4 PEOPLE

8 sea bass fillets with skin 100g each;
Summer Truffle Carpaccio
carrots 200 g;
zucchini 200 g;
potatoes 500 g;
fresh clams 16;
salt, pepper;

PREPARATION

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.

TRY OUR RECIPE AT HOME

Summer Truffle Carpaccio

White Truffle Butter Specialty