It's not enough to prepare a perfect sea bass: chef Marco Ciccotelli serves it with caviar and a “green counterpart” of sea asparagus. Our advice? Go and try it at VICI, the flagship restaurant of the Intercontinental Rome Ambasciatori Palace. In the meantime, here's a recipe to try at home!

Procedure

Sea bass - Sea asparagus, citrus sauce, and caviar

Ingredients for 1 serving

• 110 g sea bass fillet

• 80 g sea asparagus

• 5 g Oscietra Imperial caviar

• 70 g beurre blanc sauce

• 1 lemon

• 1 orange

• 1 lime

• 50 g Normandy butter

• extra virgin olive oil

• citrus vegetable broth

• salt and pepper

Method

Clean and fillet the sea bass, obtaining a fillet of about 110 g. Wash the sea asparagus thoroughly, removing the toughest parts at the base.

Prepare the citrus beurre blanc sauce by bringing the citrus-flavored vegetable broth to a boil. Gradually add the cold Normandy butter, stirring with a whisk until you obtain a smooth, emulsified sauce. Adjust the flavor with lemon, orange, and lime juice, then season with salt and pepper.

Cook the sea bass in a hot pan with a drizzle of extra virgin olive oil, starting with the skin side until crispy and golden, keeping the flesh soft.

Blanch the sea asparagus briefly in water and season with extra virgin olive oil and a few drops of lemon juice.

Arrange the sea bass on a plate with the sea asparagus, drizzle with the citrus beurre blanc sauce and finish with a spoonful of Oscietra Imperial caviar.