Wild sea bass with sprout tops and black truffle

Method

1. Heat a frying pan, add the port and reduce until thick and sticky. Finely chop half the truffle discs and add to the port. Leave to one side.

2. Heat the olive oil in another frying pan and fry the sea bass skin-side down, making sure it doesn't stick. When the skin turns brown, turn the fillets and fry until cooked through. Remove from the pan, reserving the oil for the chestnuts.

3. Lightly fry the chestnuts in the same pan until brown. Season with salt and pepper, add the butter and stir in the sprout tops. Cook until slightly wilted.

4. Spoon the chestnuts and sprout tops into the centre of a plate, lay the fillets on top, scatter the truffle discs around and finish with a drizzle of port sauce.

Comments                        add a comment

Be the first to add a comment...

Ingredients

125ml port
1 black truffle, sliced into thin discs
1 tbsp Olive oil
1 1/2 fillets wild Sea bass, (cut to make 3 halves)
handful cooked Chestnuts, roughly chopped
knob of Butter
1 head sprout tops, stalks removed and leaves roughly torn

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Real Italian food for real food lovers
Special offers on wine