Sea bass escalopes (or bream)
this delicate dish we matched with the white of Smembar line. Fruity and fresh, it’s fine with seafood. A fresh wine born from a wise mix of three vines that has a bouquet of elder and white flowers.
INGREDIENTS (for 4 people)
- 4 sea bass of about 450/500 grams each, scaled and reduced to fillets (with skin)
- 4 large potatoes (boiled with the peel starting from cold water)
- 4 shallots
- 80 grams of butter (possibly clarified and centrifuged)
- a few sprigs of parsley
- extra virgin olive oil
- whole sea salt
- freshly ground pepper
Make some escalopes from sea bass fillets and keep them aside. In a large skillet, with oil, fry the shallots and add the boiled and mashed potatoes with a potato masher. Season with salt and pepper and brown a couple of minutes. Keep warm. Mix the parsley and oil in the mixer until an emulsion is obtained. About 10 minutes before serving, melt the butter 40 grams of butter in a large pan, add a little oil, brown the sea bass escalopes (starting from the skin part) and cook for about 4/5 minutes, sprinkle them with the fat of cooking. With a pastry ring create on the bottom of the serving plate of the potato medallions, lay two or three sea bass escalopes on top and complete with a few grains of Cervia salt and a few drops of basil emulsion.