Sea bream, Genoese basil ice cream and almonds

Recipe ingredients:

Sea ​​bream
Sea bream weighing 2 kg
Extra virgin olive oil q.b.
Salt q.b.
Pepper q.b.

Genoese basil ice cream d.o.p.
500 g of Genoese basil d.o.p.
Extra virgin olive oil q.b.
Salt q.b.
20 g of water
80 g of Parmesan d.o.p. 24 months old

Salted almonds
50 g of almonds, cut into strips
Salt q.b.
Water q.b.

Preparation:

Sea ​​bream
Clean sea bream, derive two fillets, cut into slices to obtain about 100 grams each, season them with extra virgin olive oil, salt and pepper, cook in the pan of the skin side and finish cooking in the oven for about 5 minutes at 130° C.

Genoese basil d.o.p. ice cream

Place all ingredients in a Pacojet glass, freeze and prepare at the time of the service.

Salted almonds
Place the almonds in a pan cut into slices, wet them with water, heat slightly, add the salt, then toast and leave away from the fire.

Presentation:

Lay a small quenelle of ice cream in the pot, alongside a slice of fillet of sea bream, then add a drizzle of extra virgin olive oil and salted almonds.