Matteo Grandi, chef of the restaurant Matteo Grandi in Basilica (Vicenza) today prepared a wild sea bass fillet that stands out for its tasty meats. In this recipe he wanted to accompany the sea bass with his broth, marinated cucumber and Panettone Licorice and Saffron powder.
In the video, from minute 1.25, you can see the Chef explaining his dish.
- 1 serving
- 1 steak of wild sea bass
- Sea bass broth
- Peanut oil
- Panettone Powder, Licorice and Saffron
- Cream and brunoise of fennel
- Slices of cucumber marinated with vinegar and sugar