Restaurant Divino, Poreč, Croatia
Ingredients:
- sea bass fillet
- scampi (shelled and deveined)
Ingredients for the truffle parafait:
- onion
- potato
- butter
- tartufata
- cooking cream
Preparation:
Fill the sea bass fillet with scampi, steam to remove the skin and then grill the fillet. Braise onion and potato, add tartufata and cooking cream and mix all ingredients into a parfait. When serving, grate some fresh truffle on.