Sea bass with corn flakes served on a potato mousse with a yellow tomato and Taggiasca olive salad
Ingredients | Serves 4
Preparation method
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De-bone the sea bass and marinate with oil, grated lemon zest, salt, pepper and marjoram. Semi-whisk the egg white. Dip the sea basses in the semi-whisked egg white and then coat in the cornflakes and shape them into a horn. Arrange the sea bass fillets in a baking dish. Wash and boil the potatoes in their skins, then peel and mash them with a potato masher. Add some hot cream to the potatoes and mix vigorously, adding some extra virgin olive oil until the potatoes are smooth. Season with salt to taste and add some chopped parsley. Bake the sea bass fillets at 180 C° for 8 minutes. In the meantime, dress the mixed leaf salad with semi-dried yellow cherry tomatoes, pitted Taggiasca olives, extra virgin olive oil, salt, pepper and IGP balsamic vinegar from Modena. Arrange the potatoes on the serving dish, add the sea bass and garnish with the mixed semi-dried yellow tomato and Taggiasca olive salad. Garnish as desired.
Prepared with ROBO products
Altre deliziose idee per te
12 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
