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Lescure / Your recipes / Fillet of sea bass with a truffle butter
By Sébastien Faré

Recipe Fillet of sea bass with a truffle butter

To make this dish

Ingredient list

  • FILLET OF SEA BASS
    10 pieces sea bass fillets
    100 g Lescure Unsalted 250g butter Block 82% fat
    fleur de sel
    ground black pepper
  • TRUFFLE BUTTER
    250 g Lescure Unsalted 250g butter Block 82% fat
    25 g chopped black truffles
    fleur de sel
    ground black pepper
  • GARNISH
    1000 g parsnip
    150 g Lescure Unsalted 250g butter Block 82% fat
    300 g milk
    fleur de sel
    ground black pepper
    250 g shelled broad beans
    25 g Lescure Unsalted 250g butter Block 82% fat
  • ASSEMBLY
    pousse d'oseille
    carnation flowers
    borage flowers
    slices of fresh truffle

The recipe, step by step

  1. 01

    FILLET OF SEA BASS

    Season the sea bass with salt and pepper. Put a fair bit of butter in a saucepan. When it starts to brown, add the sea bass fillet and baste it regularly. It is important to brown the butter carefully so that it doesn’t burn.

  2. 02

    TRUFFLE BUTTER

    Soften the butter. Season with salt and pepper. Add the truffle purée and mix well. Spread the butter on clingfilm and roll it up. Chill in the fridge.

  3. 03

    GARNISH

    Peel the parsnip. Wash it and cut it into pieces. Place the pieces in a saucepan. Add the milk and season with salt and pepper. Cover with clingfilm and cook for 20 minutes. Drain the parsnip. Pour it into a mixing bowl and mix it together with the butter. Season it.

    In a saucepan, coat the broad beans in the melted butter. Season it.

  4. 04

    ASSEMBLY

    To plate up, add a spoonful of the parsnip mousseline to the plate and spread it out. Add the fillet of sea bass and a few beans. Cut the truffle butter into slices. At the last minute, add the truffle butter, the decorative herbs and a few strips of truffle.