4 people

For the Sea Bass

  • 4 5 oz sea bass
  • 8 oz porcini
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 cup yellow wax beans
  • 1 tsp garlic minced

Truffle Sauce

  • 1 lg black truffle
  • 1 1/2 cups chicken stock really flavorful
  • 2 tbsp butter
  • salt to taste

Nutritional information

Calories: 239kcalCarbohydrates: 51gProtein: 10gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 219mgPotassium: 1108mgFiber: 8gSugar: 3gVitamin A: 16IUVitamin C: 15mgCalcium: 53mgIron: 2mg
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 people

For the truffle sauce

  • Place truffle, hot chicken stock and a pinch of salt into the vitamix. Puree for 2-3 minutes and then add the butter. Adjust the seasoning, set aside for

For the porcini

  • Quarter them lengthwise and place in a saute pan on medium heat with 2 tbsp of oil and 1 tbsp  of butter.  Saute for 10 minutes on medium heat and allow the mushrooms to brown and become tender. Season with salt and pepper and keep warm.

For the beans

  • Simply blanch the beans in boiling salted water for 3 minutes. Then strain out and place in a saute pan with garlic and olive oil. Cook for 2 minutes, season with salt and pepper 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 then remove from the pan. Place the beans on the plate and then add a few slices of porcini on top. Add the fish to the plate and ladle over a generous amount of truffle sauce. Serve and enjoy!
    Sea Bass recipe with porcini and truffle

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