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

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Credit: Didier Loire
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Ingredients (4 people)

Instructions

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

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