Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce with White Truffle Butter Recipe

Name: Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce with White Truffle Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (7 ounce) black sea bass fillets; Salt and freshly ground pepper; 3 tablespoons olive oil; Cauliflower Sauce, recipe follows; 8 ounces haricots verts, trimmed and steamed or blanched; Chopped chives, for garnish; 2 tablespoons olive oil; 1 large Spanish onion, diced; 3 cloves garlic, chopped; 1 medium head cauliflower florets, chopped; 1 cup dry white wine; 2 cups fish stock; Water; Salt and freshly ground white pepper; 1/4 cup sliced blanched almonds; 1/4 cup heavy cream; 2 tablespoons white truffle butter, recipe follows; 1 stick unsalted butter, slightly softened; 2 teaspoons white truffle oil; Salt

Servings: persons

4 (7 ounce) black sea bass fillets
Salt and freshly ground pepper
3 tablespoons olive oil
Cauliflower Sauce, recipe follows
8 ounces haricots verts, trimmed and steamed or blanched
Chopped chives, for garnish
2 tablespoons olive oil
1 large Spanish onion, diced
3 cloves garlic, chopped
1 medium head cauliflower florets, chopped
1 cup dry white wine
2 cups fish stock
Water
Salt and freshly ground white pepper
1/4 cup sliced blanched almonds
1/4 cup heavy cream
2 tablespoons white truffle butter, recipe follows
1 stick unsalted butter, slightly softened
2 teaspoons white truffle oil
Salt

1
Preheat oven to 400 degrees F. Season bass on both sides with salt and pepper to taste.
2
Heat oil in a large saute pan over medium-high heat.
3
Sear the fish, skin-down, until golden brown.
4
Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
5
Ladle Cauliflower Sauce into the bottom of 4 shallow wide bowls.
6
Divide the haricots verts evenly and place a layer of haricots verts side by side on top of the sauce in each bowl.
7
Place a bass fillet on top of the haricots verts, and ladle a little more of the sauce over.
8
Sprinkle with chives.
9
Heat olive oil in a large saucepan over medium heat.
10
Add onions and garlic and cook until soft.
11
Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color).
12
Add wine and cook until reduced.
13
Add fish stock and just enough water to cover the cauliflower and season with salt and pepper.
14
Cover and cook until the cauliflower is completely cooked through and soft.
15
Transfer the mixture to a food processor add almonds, and process until smooth.
16
Strain the mixture into a medium saucepan and place on the stove over medium heat.
17
Whisk in the cream and cook for 2 minutes.
18
Whisk in the butter and cook until melted.
19
Season with salt and pepper, to taste.
20
Combine ingredients in a small bowl.
21
Scrape into a ramekin, cover and let chill in the refrigerator, at least 1 hour.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 4 (7 ounce) black sea bass fillets, Salt and freshly ground pepper, 3 tablespoons olive oil, Cauliflower Sauce, recipe follows, and more.

Yes, Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce with White Truffle Butter falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce with White Truffle Butter

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