Sea bass with asparagus and trout eggs
[ Other fish ]
Ingredients
Steamed sea bass fillet
Asparagus
Trout Eggs
Method
Boil the asparagus, keeping them crisp, then cut them into cubes and lightly sauté them in a pan with extra virgin olive oil, salt and pepper. Heat the sea bass fillet for a few minutes in a bain-marie, then cut it into slices and place it on a plate, on top of the previously prepared asparagus. Season everything with the Trout Eggs, and slices of radish to taste.
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The smoked trout Regina di San Daniele awarded as Top Italian Food 2024
