Sea bass with cauliflower cream, toasted bread, Iberian pancetta and Pago de Valdecuevas EVOO

Impress with this sea bass with cauliflower cream, toasted bread, Iberian bacon, and Pago de Valdecuevas EVOO, a true culinary spectacle.

INGREDIENTS:

• 4 sea bass fillets (approximately 150g each)
• Cauliflower Cream
  • 1/2 kg cauliflower
  • 50g butter
  • Salt
  • Pepper
  • 1 clove of garlic
• 75g dry bread
• 1 or 2 strips of Iberian bacon
• Extra Virgin Olive Oil Pago de Valdecuevas

PREPARATION:

1. Cook the cauliflower in water with salt and a drizzle of Extra Virgin Olive Oil Pago de Valdecuevas.
2. When it is cooked, add a sautéed mixture with the garlic and our Pago de Valdecuevas EVOO and blend with the butter until you obtain a smooth cream.
3. Fry the Iberian bacon in thin strips with a little oil and set aside.
4. In the same oil, toast the breadcrumbs slowly so that they are very crispy.
5. Add the bacon that we had reserved.
6. Sear the sea bass fillets in the pan and season with salt and pepper.

ASSEMBLY:

1. We will put a little of our cauliflower cream forming a base or bed for the fish and on one side a little bread with the bacon. On top we place the sea bass fillet with the skin very crispy facing upwards.
2. We drizzle with a splash of Pago de Valdecuevas Virgin Olive Oil that will provide an incredible aroma, color and juiciness.