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Ingredients

• 2 sea bass, each 170g, skin on but pin boned
• 4 fresh basil
• 1 tbsp olive oil
• 4 pieces of crostini
• 2 tbsp sun-blushed tomatoes
• white truffle oil, to serve

• 4 spears of fat spears asparagus
• 4 slices smoked salmon, 2 cut into thin strips, the remaining 2 left whole

• 1 tbsp olive oil
• tbsp dill, chopped
• balsamic vinegar, to drizzle

• 1 small shallots, finely chopped
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 2 oysters, shucked, washed and chopped

Description

Andrew Nutter Tempts With A Trio Of Top-notch Ingredients In This Delicious, Fishy Dinner A Deux

UK TV