Signature Dishes

  • Toast with seabass tartare at the Savoia Excelsior Palace

    Toast with seabass tartare at the Savoia Excelsior Palace

Toast with seabass tartare

How to prepare the dish?

Cut two slices of whole wheat bread with the help of a mould, then place them on a tray and sprinkle with extra virgin olive oil. Lightly toast them in the oven.
To prepare the seabass tartare, mince the fish meat into small cubes and season it with extra virgin olive oil, grated lime peel and ginger, chopped parsley, salt and white pepper.
Prepare the guacamole sauce using ripe avocadoes: mash them with a fork and add extra virgin olive oil, finely chopped white onion, parsley, ripe tomato pulp, salt and white pepper.
Blend the datterino tomatoes together with basil leaves,then leave it to sit for a few minutes to allow the water to separate from the pulp. Whip the pulp together with extra virgin olive oil, salt and white pepper.
Arrange the tomato sauce on a plate, then place the toast with the tartare and guacamole on top, garnish with dehydrated tomato skins and fresh sprouts. For the final touch, sprinkle the plate with a bit of extra virgin olive oil.

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