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Sea bass breaded with Taggiasche olives, carrot orange and saffron puree Recipe

by Giuseppe Zanotti

Ingredients

120 gm Sea bass fillet, cleaned and without skin 40gr Black olives without pips 50gr Semolina flour 30ml Extra virgin olive oil Salt

80 gm Carrots 35 ml Orange juice 10 gm Shallots 3 gm Star anise

Directions

1. Procedure:
2. Cut the sea bass into 120gr portions
3. Chop the olive, so that the olives become a paste, but not too thin
4. Cover the barramundi with that paste and bread it in the semolina flour
5. Peel and roughly chop the carrots se aside.
6. Dice the shallots
7. In medium size pot sweat of shallots adding the cumin and salt.
8. Add the carrot, star anise and orange juice, add water if needed to cover the carrots
9. Let simmer for about 25min or till carrots are cooked
10. Remove star anise and blend in food processor to a smooth
11. Cook the Sea Bass in a hot frying pan with a drop of extra vergin olive oil
12. Place carrot purée on the plates place the Sea Bass on top, sprinkle with extra
13. Virgin olive oil and garnish with fresh thyme tips (facultative)

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