Steamed sea bass

by Chef Andrea Provenzani- APCI Delegation

Ingredients for 4 serves

  • 1 - Sea bass fillet
  • 1 - Spring onion
  • 1 -Clove of garlic
  • 10 gr. - Lemon zest
  • 8 gr. - Fresh parsley
  • 250 gr. - Fresh asparagus
  • 60 gr. - Hazelnuts
  • - Anchovy fillets
  • 80 ml. - Olitalia truffle-flavoured extra virgin olive oil
  • 100 ml. - Soy milk
  • 100 ml. - Extra-virgin olive oil
  • 4 gr. - Salt
  • 3 gr. - White pepper
Steamed sea bass 1
Steamed sea bass 2



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  • 1

    Fillet the highest part of the back of the sea bass.

  • 2

    Bring 1 l water to the boil after adding 1 g salt, the spring onion, the clove of garlic, the lemon zest, the parsley stalks, and the asparagus trimmed stalks.

  • 3

    Continue cooking for about 10 minutes.

  • 4

    Put the hazelnuts in a tall container with the parsley leaves, the anchovy fillets and start blending, while adding slowly the extra virgin olive oil.

  • 5

    Season with salt and pepper.

  • 6

    For the truffle-flavoured mayonnaise: pour the truffle-flavoured extra virgin olive oil in a tall container with the soy milk.

  • 7

    Then whip using a hand blender until the mayonnaise emulsifies and becomes thicker and creamy.

  • 8

    Season with salt and pepper.

  • 9

    Steam the sea bass fillet in the flavoured stock prepared earlier for about 6 minutes.

  • 10

    Drain and leave it to dry for 30 seconds on paper towels.

Food plating and garnishing 

Place the sea bass fillet in the centre of the plate, then put the asparagus carpaccio on top after wrapping the asparagus noodles in a sort of nest. Garnish with the truffle-flavoured mayonnaise.

Steamed sea bass 3


Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.