Sea bass with creamy boletus sauce, almonds and caviar del tíbet

Sea bass with creamy boletus sauce, almonds and caviar del tíbet

Ingredients

- Garlic (1 pc.)
- Sea bass fillets
- Olive oil
- Cream (100 ml)
- Mascarpone (125 g)
- Slivered almonds (2 tbsp.)
- A splash of sweet wine
- Tin of Caviar del Tíbet, 50 g (to taste)
- Ground black pepper
- Salt

Method

1. Toast the almonds in a pan, then set aside for later use.

2. Add olive oil to that pan and fry the minced garlic, when golden add the sliced boletus (reserve a few slices of boletus for the final plating) and cook for about 15 minutes or until golden.

3. Add the splash of wine, let it evaporate, and then add the mascarpone and cream. Season and cook for 10 minutes.

4. Season the sea bass and cook on the grill.

5. Add half of the walnuts to the sauce and plate up. 

6. Finish by spraying with olive oil.

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