Sea bass, porcini's, and truffles!
Who can go wrong with that! Summertime is the best time for cooking in my opinion because of all the varieties of ingredients that become available. Porcinis are the prized mushroom of Italy other than the truffle and they are used in everything.
If you happen to have the opportunity to travel to Italy during that season, you will literally find them on every menu in every restaurant around the country. For this recipe, I had the luxury of having both on hand, which might be a bit of overkill, but it doesn't make it any less delicious! Here is the sea bass recipe with porcini and truffles I hope you enjoy it!
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Sea Bass recipe with porcini and truffle[/caption]Decadent Sea Bass with Porcini and Truffle
Sea bass, porcini's, and truffles! Who can go wrong with that! Summertime is the best time for cooking in my opinion because of all the varieties of ingredients that become available. Porcini's are the prized mushroom of Italy other than the truffle and they are used in everything.
If you happen to have the opportunity to travel to Italy during that season, you will literally find them on every menu in every restaurant around the country. For this recipe, I had the luxury of having both on hand, which might be a bit of overkill, but it doesn't make it any less delicious! Here is the recipe for sea bass with porcini and truffles I hope you enjoy it!
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)
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
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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!