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
- 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
- Fry the sea bass, non-skin side down for a couple of minutes.
- Turn the fillets and fry in hot oil, skin down, for about five minutes – the skin should begin to turn crispy.
- Meanwhile chop the chorizo into small pieces.
- Shred the endive.
- Spread the truffle paste over the fillets and season.
- Throw over the chopped chorizo.
- Reduce the heat and add the vermouth, at the last moment scatter over the chopped endive.
This post is dedicated to Melissa Gray, with thanks.