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By Sébastien Faré

Recipe Sea bass and truffle butter with parsnip mousseline

To make this dish

Ingredient list

  • Truffle butter
    250 g Lescure Unsalted 250g butter Roll 82% fat
    25 g truffle in thin slices
    4 g truffle oil
    2 g fleur de sel
    QS ground pepper
  • Sea bass
    12 unités sea bass fillets
    QS fleur de sel
    QS ground pepper
  • Parsnip mousseline
    1,5 kg parsnip
    150 g Lescure Unsalted 250g butter Roll 82% fat
    200 g milk
    200 g Lescure UHT Cream 35% fat
    QS fleur de sel
    QS pepper

The recipe, step by step

  1. 01

    Truffle butter

    Soften the butter. Add the chopped black truffle and truffle oil. Season with salt and pepper. Roll out the mixture on a sheet to a thickness of 1cm. Using two different-sized cutters, cut out the discs. Arrange pieces of truffle in the centre.

     

     

    Chef's Tip

    You can add chopped olives or some mustard to the recipe.

  2. 02

    Sea bass

    Season with salt and pepper. Bake in the oven at 85°C.

  3. 03

    Parsnip mousseline

    Peel the parsnips then cut into large chunks. Cover and cook the parsnips in the milk and creaù for about 20 minutes. Season with salt and pepper. Drain the parsnips. Blend in food processor. Ass the butter and relax if necessary using the cooking juices.