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750 g sea bass to be filleted (or have about 300 g of filleted sea bass prepared)
500 gr Marostica cherries PGI
extra-virgin olive oil
salt and pepper
Cut the sea bass fillets into very thin slices, salted and peppered. Stone the Marostica cherries PGI and cut them into julienne: keep the juice which must be emulsified with lemon and oil.
Place the Marostica cherries PGI on the bottom of the plate, fanning out the slices of sea bass and sprinkle them with the emulsion and a sprinkle of chives. Decorate with Marostica cherries PGI and two strands of crossed chives.