Sea Bass with Asparagus, Scallions and Black Truffles

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.

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.

Serve the vegetables on plates, coated generously with the sauce. Top with the sea bass steaks, and season with fleur de sel and ground black pepper. Serve immediately.