Ingredients for 4 people
Sugosi® Scampi sauce
Carrot
Purple carrot
Leeks
Sea bass fillet
Extra virgin olive oil
Procedure
Peel and wash the carrots, slice them using the thinnest setting of a slicer, and place them in boiling water for a few minutes until they become soft and can be rolled. Cool them in plenty of ice-cold water. Create strips with the leeks about one centimeter tall, place them in boiling water for a few minutes until they become soft and can be rolled. Cool them in plenty of ice-cold water. Scale and wash the sea bass fillets. Cut them to create medallions. Cook the medallions in a lightly oiled non-stick pan with extra virgin olive oil, season with salt and pepper. Melt the Sugosi® Scampi sauce in a pan. Serve on a warm serving plate. Create small discs with the Sugosi® Scampi sauce on which to place the sea bass fillets and decorate the plate with small cylinders made from carrots and leeks.
