A very generous weekend guest brought me a jar of white truffle cream. What to do with it? I had great fun mentally imagining all the various uses to which it could be put. And then I thought of this…I really can’t think why because it’s not an obvious combination, but it works brilliantly.

A ready meal would take about the same time as this, almost instant, creation. But this is sublime.

Serve with crushed, lemony potatoes – which involve no peeling and hardly any effort.

You can use stone bass instead of sea bass. Stone bass is a farmed fish which grows bigger than a sea bass so that the fillets are thicker, juicier and more luxurious. You can get stone bass from The Fish Society.

 

Recipe for sea bass fillets with truffle cream

 

For two

 

  • 4 tsp approximately of white truffle cream or paste – more if you really like the earthy taste – in fact, if it’s a small jar, use the lot.
  • 2 sea bass fillets (about 300g/10 oz), with skin
  • Smoked salt
  • Indonesian long pepper
  • 120ml/½ cup dry vermouth (Noilly Prat for choice)
  • 1 endive
  • About 3”/8 cm of Spanish chorizo
  • Olive oil for frying

 

  1. Fry the sea bass, non-skin side down for a couple of minutes.
  2. Turn the fillets and fry in hot oil, skin down, for about five minutes – the skin should begin to turn crispy.
  3. Meanwhile chop the chorizo into small pieces.
  4. Shred the endive.
  5. Spread the truffle paste over the fillets and season.
  6. Throw over the chopped chorizo.
  7. Reduce the heat and add the vermouth, at the last moment scatter over the chopped endive.
  8. Serve

 

This post is dedicated to Melissa Gray, with thanks.

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