150 g sea bass fillet
extra virgin olive oil to taste
salt to taste.
vegetable broth to taste
25 g butter
2 teaspoons of hot pepper
tarragon to taste
lemon juice to taste
edible flowers to taste
Rinse the fillet under running water and cut it in half. Sprinkle with salt and massage with a few drops of oil. Heat the pan, pour a little oil and arrange the fish on top. Fry over medium heat 2 minutes on each side. Sprinkle with lemon, cover with lid and turn off the heat. In a pan put the butter. Add the chilli pepper. Melt slowly on low heat. Mix well to obtain a smooth cream. If necessary, add a spoonful of vegetable broth. Pour the sauce onto the plate and arrange the fish on top. Sprinkle with tarragon and fresh sprouts and season with a drop of extra virgin olive oil. Then decorate each portion with fresh edible flowers.
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