Scallop of sea bass with fennel cream, green olives and pork jowl beads
To serve 4 4 Sea bass fillets thinly sliced (140g) 2 fennels 4-5 sweet green pitted olives 30 g of cured bacon extra virgin olive oil a...
Ingredients
- 4 Sea bass fillets thinly sliced (140g)
- 2 fennels
- 4-5 sweet green pitted olives
- 30 g of cured bacon
- extra virgin olive oil
- a little butter
- fennel seeds
- salt and pepper
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