Panciotti® with asparagus tips and mascarpone cheese
Ingredients for 4 people
520 g (16 pieces) Panciotti® with asparagus tips and mascarpone cheese
2 fillets of sea bass
4 tbsp extra-virgin olive oil
2 tbsp apple vinegar
a few sprigs of wild fennel
Madagascar cocoa powder
2 large radishes
salt and pepper
Skin and finely scallop the sea bass fillets. Place them in a shallow dish and marinade them in extra-virgin olive oil, apple vinegar, wild fennel and some apple peel. Add salt and pepper and leave to marinate for about 2 hours.
Cook the Panciotti® with Asparagus Tips and Mascarpone in plenty of salted boiling water, drain and toss in a saucepan with butter and some diced apple (½ cm).
Arrange the sea bass on a flat serving dish and top with the Panciotti® in the centre, garnishing with 2 or 3 paper-thin slices of radish, wild fennel and a twist of bitter cocoa.