Sea Bass with Asparagus, Scallions and Black Truffles
A surf and turf dish, perfect for a dinner for two.
- 1 Mediterranean Sea bass, 6 1/2 pounds (3 kg)
- 2 cloves unpeeled garlic
- cooking olive oil
- fleur de sel
- coarsely ground black pepper
- 56 baby asparagus
- 40 scallions
- 3 1/2 ounces baby broad beans, shelled (100 g)
- 1 1/2 ounces black truffles, chopped (40 g)
- 1 cup chicken jus (25 cl)
- 1/2 cup seasoning olive oil (10 cl)
- 1 1/2 ounces butter (40 g)
- 3 1/2 tablespoons truffle juice (5 cl)
Step 1: Sea Bass
Scale, clean and trim the bass carefully. Rinse under cold running water and pat dry with a towel. Cut off the head and tail.
Cut away the fillets, and slice 2 steaks, 1/2 pound (180 grams) each, from the fillets.
Cut off the asparagus leaflets and slice on the bias diagonally, keeping only 1 1/2 inches (4 cm) of the tip. Wash in a pan of cold water.
Peel the outer skin from the baby broad beans and remove the sprout. Set aside, raw.
Step 2: Cooking
Drain the asparagus and the scallions in a colander, and season with salt.
Put a tablespoon of olive oil in a hot pot, salt the bass, and roast with the unpeeled garlic. Add the butter, the asparagus and the scallions. Once cooked, place the bass on a rack in a warm spot. Deglaze with the chicken jus and simmer on a low heat for 4 minutes.
Once the scallions and the asparagus have cooked, set aside on a sheet pan.
Reduce the cooking juices, if necessary, then filter them, and add the truffle juice and the chopped truffle. Reduce the sauce to the desired consistency and emulsify with olive oil.
Toss the vegetables in the sauce and add the baby broad beans.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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