Subtle flavours and contrasting consistencies: tricky preparation for a sophisticated dish enhanced by Dolce Fruttato extra virgin olive oil
4
8 minutes
30 minutes
Medium

Ingredients

  • 4 (130 g each) /

    Sea bass stakes

  • CORN SEED OIL

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  • Juniper berries

  • For the soft potatoes:

  • 100 g /

    Yellow flesh potatoes

  • 40 g /

    100% ITALIAN ORGANIC EXTRA VIRGIN OLIVE OIL

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  • Salt

  • Pepper

  • 30 g /

    Shallot

  • For the finishing:

  • 30 g /

    Hazelnut paste

  • 100% ITALIAN ORGANIC EXTRA VIRGIN OLIVE OIL

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Instructions

Divide the sea bass steaks in two.

Cut up the shallot and wash and peel the potatoes.

Prepare a base in a saucepan with a dribble of Zucchi 100% Italian organic evo oil, the shallot and the potatoes. Allow to stew slowly, then add the water, the salt and the pepper.

Once ready, pour into a blender, dribble in Zucchi 100% Italian organic evo oil and operate the blender.

Filter and pour into a whipper. Fit two cartridges and keep hot.

Pour the Zucchi corn oil and the juniper berries into a saucepan and heat to 45 degrees. Cook the deboned sea bass stakes for at least 8 minutes.

Then drain the steaks on a sheet of kitchen paper and add salt to taste.

Foam the potato cream into a soup dish, position the sea bass steak in the middle and complete with the hazelnut paste.

If the whipper is not liked, pour in the cream as obtained from the blender.

Complete with a dribble of Zucchi 100% Italian organic evo oil.

THE CHEF:

LA SCUOLA DE LA CUCINA ITALIANA

The first culinary school came from the Magazine, in Milan.