Ingredients (2 servings)
- 2 sea bass fillets (150g each)
- 140g button mushrooms
- 30g Naturcibus Summer Truffle Carpaccio
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 30g butter
- Salt to taste
Method
Sauté the garlic in a pan with oil, add the mushrooms and cook for about 10 minutes.
In another pan, melt the butter and cook the sea bass fillets for 3-4 minutes per side.
Plate the fish with the button mushrooms and finish with Naturcibus summer truffle carpaccio.
