Sea Bass with Carrot and Red Wine Truffle Sauce

Name: Sea Bass with Carrot and Red Wine Truffle Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 lb sea bass (cut into 4 oz pieces); 2 tbsp olive oil; 1 salt (and pepper); 8 large yellow carrots (peeled and sliced); 2 tbsp butter; 2 tbsp olive oil; 1/2 tsp salt (plus more); 2 cups chicken stock ((rich and flavorful)); 1 1/2 cups red wine; 1 whole black truffle; 2 tbsp butter; 1 salt (and pepper to taste); 2 1/2 cups large green onions or leeks (sliced); 2 tbsp olive oil; 2 tbsp butter; 1/2 tsp salt (plus more); 2 oz upland cress

5 from 3 votes

Here was a great dinner recipe I made a few nights ago. I had made this truffle red wine sauce from leftover wine and truffles that turned out fantastic. I had some great yellow carrots that were super sweet and decided to make a puree out of those.

And I had bunches of large green onions that I decide to simply cook and allow their natural flavors to shine. That is really all there is to this recipe but if each ingredient is executed properly then the end result will be delicious and that is the end goal. Here is the recipe I hope you enjoy it!

Ingredients

4 people

Sea Bass

1 lb sea bass cut into 4 oz pieces
2 tbsp olive oil
1 salt and pepper

Carrot puree

8 large yellow carrots peeled and sliced
2 tbsp butter
2 tbsp olive oil
1/2 tsp salt plus more

Truffle sauce

2 cups chicken stock (rich and flavorful)
1 1/2 cups red wine
1 whole black truffle
2 tbsp butter
1 salt and pepper to taste

Green onions or leeks

2 1/2 cups large green onions or leeks sliced
2 tbsp olive oil
2 tbsp butter
1/2 tsp salt plus more

Garnish

2 oz upland cress

Nutritional information

Calories: 412kcalCarbohydrates: 43gProtein: 28gFat: 7gSaturated Fat: 2gCholesterol: 97mgSodium: 1180mgPotassium: 1341mgFiber: 7gSugar: 16gVitamin A: 27166IUVitamin C: 33mgCalcium: 212mgIron: 5mg

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Servings 4 people

How to make the truffle sauce

Place truffles and red wine in a pot. Bring to boil and then turn down to a simmer. Cook until the red wine has reduce by 2/3 then add the chicken stock and a pinch of salt. Reduce the chicken stock by half and then pour into a vitamix and puree for 1 minute and then add the butter. Adjust the seasoning with salt and a splash of vinegar if need be, set aside for later.

How to make the carrot puree

In a medium saucepan add oil, butter, and carrots, with a fair amount of salt distributed evenly on the carrots. You want to have the heat on medium-low because you don't want to get any color on the carrots. Place a lid on top and shake the pot every few minutes to move the vegetables around.
The salt will leach the water out of the carrots and the vegetables will cook in their own juices. Cook for 20 minutes and then check it if the carrots are tender all the way through. Cook for another 5 minutes if they aren’t tender. Then place into a food processor or vitamix and puree until silky smooth (optional to add a touch of cream). Adjust seasoning if need be with salt and pepper.

For the green onions

This is cooked the same way as the carrots. In a medium saucepan add oil, butter, and green onions, with a fair amount of salt distributed evenly through the green onions. You want to have the heat on medium-low because you don't want to get any color on the onions.
Place a lid on top and shake the pot every few minutes to move the vegetables around. The salt will leach the water out of the onions and they will cook in their own juices. Cook for 20 minutes and then check it if the onions are tender and sweet. If you need a few more minutes to cook then do so. Check the seasoning and keep warm.

To Finish

In a saute pan on medium high heat add oil. Season bass with salt on both sides and place fillet side down in the pan. Cook for 5 minutes on that side. Then flip over for 1 minute and turn off the pan. Place a spoonful of the carrot puree down on the plate. Add the sweated green onions on top of the puree. Add the sea bass next to the onions. Add a generous spoonful or two of the sauce. Finish with some upland cress, serve and enjoy!