Sea Bass Tournedos with Stuffed Mushrooms, Potatoes, and Truffle Sauce

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)


Step 1: Sea Bass

Scale and clean the fish, removing the gills. Cut into 4 steaks, 8 3/4 ounces (250 g) each. Prepare as tournedos with the ventral bone.

Cut the head in two. Remove the eyes, and soak the two half-heads under cold running water for 30 minutes.

Step 2: Stuffed Mushrooms and Potatoes

Wipe the porcini mushrooms with a clean cloth, and remove any dirt from the stems with a knife.

Remove the caps, and keep whole. Dice the stems evenly, including any scraps.

Finely dice the ham.

Melt the duck fat in a saucepan large enough to contain all the porcini mushroom caps side by side. Add 2 unpeeled garlic cloves, the heel of ham, the thyme and the bay leaf. Season the porcini mushroom caps with fleur de sel, and arrange them in the saucepan. Stew gently for one hour on the side of the range at a constant temperature of 175°F (80°C).

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN