Λαβράκι με scallops & τρούφα

Category: Main course

Preparation time:  15 minutes & Execution time: 5 minutes

Ingredients for 1 portion:

1. 250 gr. Sea bass fillet
2. 3  Scallops
3. 3  Asparagus
4. 2  Sautéed whole artichokes
5. 50 ml Natural lemon juice
6. 20 ml Olive oil
7. 20 gr. Wakame
8. 50 gr. Tartufata white cream
9. 20 gr. Truffle caviar
10. 5  Black truffle carpaccio
11. 10 gr. Fleur de sel Guerande I.G.P
12. 50 ml Dairy cream
13. 2 gr. Season pepper seaweed  lemon

Intructions:

1. For the sea bass:
   1. Season the fish with oil, fleur de sel and season pepper seaweed lemon.
   2. Cook the sea bass in a non-stick pan over medium heat, 2 minutes on each side.
   3. Finish the cooking in the oven for 4 minutes at 200 degrees.
2. For the scallops:
   1. Bread the scallops with the Wakame flakes
   2. Sauté over high heat until they get cooked.
3. For the  alla Romana artichoke:
   1. Cut it into 4, put a little oil and fleur de sel and grill them.
4. For the asparagus:
   1. Boil them for 3 minutes.
5. For the white tartufata cream:
   1. Beat the tartufata cream along with some dairy cream in the mixer.
6. Serve it out and decorate the dish.

Enjoy…
Special credits Istioploikos for their hospitality

Chef: Nikos Kontomarkos

Motto: “Use raw materials of good quality and love what you”