SEA BASS FILLET WITH TRUFFLE AND SEAFOOD

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.