Sea Bass on Yellow Tomato Velouté
Salvatore Coppola
Menù Ingredients
n° 1 sea bass fillet
to taste sprouts
to taste rosmarin
to taste garlic
Sauté the garlic in a drizzle of olive oil, add the Yellow Tomato Passata and leave to cook. Cut the sea bass fillet in half and pan-sear with olive oil, garlic and rosemary. Spoon the Yellow Tomato Purée into the centre of the plate, arrange the fillets on top, slightly overlapping, and finish with a drizzle of extra virgin olive oil and fresh sprouts.
