Seabass fillet with Porcini and Truffle Carpaccio
- 600 gr of Seabass fillet with skin
- VERSILFOOD Whole Fronzen Porcini
- VERSILFOOD Pre-fried Polenta Phips
- VERSILFOOD Salt with summer truffle
- VERSILFOOD Summer Truffle Carpaccio
- Olive oil
- 1 Clove of garlic
- 1 Chili pepper
- 1 Sprig of rosemary
Cook the mushrooms in a pan with oil, garlic, chili pepper and rosemary.
Remove the mushrooms from the pan and use the same pan to cook the seabass fillet.
Start on the side with the skin, cooking it over a high heat for at least 2/3 minutes. Then turn it on the other side to finish cooking.
Fry the polenta chips for 5 minutes.
Serve the fillet on mushrooms, with the polenta chips on the side, adding on the top summer black truffle carpaccio.
Cooking has always been her passion, since she was a child and she cooked with her grandparents, both chefs. A love that was confirmed once he arrived in Italy, where his culinary journey began.
Kata has traveled to discover the most authentic flavors, in 2015 she opened, with two partners, a catering company that has proved a success, and in 2018 she deepened the healthy cuisine by attending the academy of vegan cuisine of the starred restaurant Joia by Pietro Leeman.
Today she works as Personal Chef: she prepares lunches and dinners for small and large occasions and organizes cooking classes for those who want to eat healthy but with taste.
“When you do something you love, you make a difference.”