How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bass With Truffle Vinaigrette?

You need 12 ingredients. The key ingredients include: 1 cup chicken stock, 1/2 cup finely diced shallots, 1/2 cup sherry vinegar, Salt and pepper to taste, and more.

Is Bass With Truffle Vinaigrette suitable as salads?

Yes, Bass With Truffle Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Bass With Truffle Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bass With Truffle Vinaigrette Recipe

Name: Bass With Truffle Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken stock; 1/2 cup finely diced shallots; 1/2 cup sherry vinegar; Salt and pepper to taste; 1/2 cup truffle oil; 1/2 cup grapeseed oil; 1/2 cup extra virgin olive oil; 6 (6-ounce) fillets sea bass or striped bass, with skin on; Salt and pepper; 2 tablespoons Wondra flour if using striped bass; 4 to 8 tablespoons unsalted butter; 2 teaspoons corn oil if using sea bass

Try this homemade Bass With Truffle Vinaigrette recipe the whole family will love. Made with chicken stock, shallots, sherry vinegar and Salt. Easy step…

This Bass With Truffle Vinaigrette relies on simple, everyday ingredients such as chicken stock, finely diced shallots, sherry vinegar and salt and pepper to taste. It comes together quickly and makes 4 servings, at about 1393 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1393

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Bass With Truffle Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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