List of ingredients
4 seabass steaks (150g each)
150 g pumpkin flesh
150 ml crème fraîche
140 g butter
300 ml chicken stock
60 g truffle shavings
50 g hazelnuts
Fleur de sel
Freshly-ground black pepper
2 dsp olive oil
Chablis Grand Cru
The truffle jus offers a concentration of delicate flavors that subtly and brilliantly brings out the sophisticated refinement of the fish. This choice dish requires a wine whose aromatic complexity will echo that of the dish. A Chablis Grand Cru would meet this challenge perfectly.
Remove the seeds from the pumpkin. Cut into pieces and steam for 30 minutes. Bring the cream to the boil in a saucepan, combine with the pumpkin, and blend with 80g of butter. Set aside.
Preheat the grill.
Bring the chicken stock to the boil in another saucepan and reduce slightly. Add 60g butter and the truffle shavings and blend. Check the seasoning.
Roast the hazelnuts in the oven until golden.
In a saucepan, heat the olive oil and cook the fish filets skin side down for around eight minutes, basting regularly. Season with a little fleur de sel.
To serve, arrange the seabass in large, shallow bowls with the pumpkin purée and the truffle jus. Sprinkle with chopped hazelnuts.
The author of this recipe
Recipe from the Comité Interprofessionnel des Produits de l'Aquaculture (CIPA). You can find it and plenty of others at www.atelierpoisson.fr