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Main dishes

Twice-cooked sea bass served with Taggiasca olives, a selection of beans and a bell pepper sauce

Total time required
25 mins preparation
Difficulty
High

Ingredients | Serves 1

  • 100 g
    Sea bass fillet
  • 12g
    Pitted Taggiasca olives in ROBO extra virgin olive oil
  • 1 g
    ROBO Occhiellino Lilliput Capers preserved in salt
  • 7 g
    D’AMICO Borlotti del Piemonte (Borlotti beans from Piedmont)
  • 7 g
    ROBO Red Kidney Beans
  • 7 g
    MONTELLO Cannellini Giganti (Giant Cannellini) Beans
  • 2 g
    Anchovy fillets in ROBO oil
  • 25 g
    ROBO Grilled Red and Yellow Bell peppers in brine
  • 15 g
    Extra virgin olive oil
  • 3 g
    Onions
  • 2 g
    Balsamic Vinegar of Modena
  • 2 g
    Apple cider vinegar
  • 20 g
    “Novella” salad greens
  • a.r.
    Lemon zest
  • a.r.
    Marjoram

Preparation method

  1. Put the fillet with oil, salt, pepper, marjoram, lemon zest, anchovy fillets, Taggiasca olives, Lilliput capers and garlic in a vacuum (1% oxygen).
    Steam cook for 13 minutes. Sauté in a frying pan with a drizzle of oil.
    Stew the Grilled Red and Yellow Bell peppers with oil and onion. Simmer with balsamic vinegar until reduced and then emulsify.
    Season the Borlotti and Red Kidney Beans with oil, salt, pepper, apple cider vinegar and salad greens.
    Drizzle the serving dish with the sauce. Arrange the salad greens and the fillet on the serving dish. Garnish with the Taggiasca olives.

Prepared with ROBO products

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Robo 1938

Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY

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