Video Recipes
Sea bass steak in oil, cooked with soft potatoes in 100% Italian Organic evo oil and hazelnut paste
4
people
8 minutes
(cooking time)
30 minutes
(total time)
Difficulty
Medium
Ingredients
Sea bass stakes | 4 (130 g each) |
CORN SEED OIL | |
Juniper berries | |
For the soft potatoes: | |
Yellow flesh potatoes | 100 g |
100% ITALIAN ORGANIC EXTRA VIRGIN OLIVE OIL | 40 g |
Salt | |
Pepper | |
Shallot | 30 g |
For the finishing: | |
Hazelnut paste | 30 g |
100% ITALIAN ORGANIC EXTRA VIRGIN OLIVE OIL |
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.
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.
