Serves: 1
Ingredients:
200 grams of sea bass, fillet
1/2 teaspoon of lemon juice
salt to taste
1 tablespoon of olive oil
1/2 teaspoon of ground peppercorn
1 teaspoon of basil, chopped
30 grams of Iola rosa and iceburg lettuce
3 pieces of asparagus spears, blanched
Procedure:
1. Season seabass with lemon juice and salt.
2. Combine olive oil, peppercorn and basil in a bowl.
3. Pour mixture to fish. Grill.
4. Arrange fish in plate topped with lettuce and drizzle with the champagne vinaigrette.
5. Garnish with asparagus spears.
CHAMPAGNE VINAIGRETTE
Ingredients:
1/4 cup of olive oil
1 teaspoon of mustard
1 teaspoon of champagne vinegar
1/2 teaspoon of chives, diced
1 tablespoon ripe tomatoes, diced
1 tablespoon shallots, diced
30 tablespoons minced garlic
3 tablespoons cold clam juice
salt and pepper
Procedure:
1. In a small bowl combine olive oil, mustard and champagne vinegar. Mix thoroughly.
2. Add chives, tomatoes, shallots, garlic and clam juice.
3. Season with salt and pepper.
4. Refrigerate.
(Last about 2 days.)