Sea bass with scallops & truffle

Sea bass with scallops & truffle

Category: Main dish

Ingredients for 1 portion:

  1. 250 gr. Sea bass fillet
  2. 3 items of Scallops
  3. 3 items of Αsparagus
  4. 2 items of Artichoke with stem
  5. 50ml Natural Lemon Juice 100%
  6. 20ml Olive oil
  7. 20 gr. Dehydrated flakes Wakame
  8. 50 gr. Tartufata white cream
  9. 20 gr. Truffle caviar
  10. 5 Black truffle carpaccio slices
  11. 10 gr. Fleur de sel
  12. 50 ml Dairy cream
  13. 2 gr. Season pepper seaweed lemon

Preparation Time:  15 minutes & Execution Time: 5 minutes

Instructions:

  1. For the sea bass:
    1. Season the fish with olive oil, fleur de sel and season pepper seaweed lemon.
    2. Use a non-stick pan for the fish in medium heat, 2 minutes in each side of the sea bass.
    3. Then, put it in the oven for 4 minutes in 200 degrees.
  2. For the Scallops:
    1. Bread the scallops with the dehydrated Wakame flakes.
    2. Saute in a high heat until they are cooked.
  3. For the alla Romana artichoke:
    1. Cut her in 4 slices, add a little lit of olive oil and fleur de sel and cook them in the gridiron.
  4. For the asparagus:
    1. Boil them for 3 minutes.
  5. For the tartufata white cream:
    1. Stir the tartufata cream with the dairy cream in a blender.
  6. Decorate the dish and serve it out.
Λαβράκι με Scallops & τρούφα 1
Λαβράκι με Scallops & τρούφα 2
Λαβράκι με Scallops & τρούφα 3
Λαβράκι με Scallops & τρούφα 4
Λαβράκι με Scallops & τρούφα 5
Λαβράκι με Scallops & τρούφα 6
Λαβράκι με Scallops & τρούφα 7
Λαβράκι με Scallops & τρούφα 8

Enjoy your meal…
Special credits to Ιstioploikos restaurant for their hospitality.

Chef: Nikos Kontomarkos

Motto: "Always use good raw material and love what you do"