Signature Dishes | Savoia Excelsior Palace
How to prepare this delicious recipe?
Cut two slices of rectangular whole bread with the help of a dough cup, place the slices in a baking tray, sprinkle them with extra-virgin olive oil and lightly into the oven.
Apart from preparing the sea bass tartare with the previously fished fish pulp, cut it into small cubes, season with extra virgin olive oil, grated skewer, minced parsley, grated ginger, salt and white pepper.
Prepare guacamole sauce using ripe avocados, crush the flesh with the fork adding extra virgin olive oil, finely chopped white onion, parsley, ripe tomato pulp, salt and white pepper.
Mix tomato with basil leaves, leave a few minutes for the pulp to separate from the water and then add the pulp with extra-virgin olive oil, salt and white pepper.
Serve by placing the tomato sauce on the bottom and lay over the toast stuffed with tartar and guacamole, decorate with dehydrated tomato skins and fresh sprouts, sprinkle it all over with an extra-virgin olive oil.
Toast with Sea Bass Tartare