• 300 g Boiled potato
• 100 g Cauliflower
• 150 g Carrot
• 100 g Broccoli
• Andalusian Extra Virgin Olive Oil
It is important that the amount of boiled potato is the same as that of the other vegetables together. Blanch the carrot, broccoli and cauliflower. Cut the vegetables into small pieces and mix with the boiled potatoes. Sauté the vegetables with Andalusian Extra Virgin Olive Oil and shape them, brown on both sides. Season with salt and pepper.
Mark the sea bass in a frying pan with Andalusian Extra Virgin Olive Oil.
Pairing suggestion: Serve with an ‘Amontillado’.