Bass With Truffle Vinaigrette
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup chicken stock
- ½cup finely diced shallots
- ½cup sherry vinegar
- Salt and pepper to taste
- ½cup truffle oil
- ½cup grapeseed oil
- ½cup extra virgin olive oil
- 6(6-ounce) fillets sea bass or striped bass, with skin on
- Salt and pepper
- 2tablespoons Wondra flour if using striped bass
- 4 to 8tablespoons unsalted butter
- 2teaspoons corn oil if using sea bass
For the Vinaigrette
For the Bass
Nutritional analysis per serving (6 servings)
797 calories; 71 grams fat; 14 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 22 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 34 grams protein; 742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Make the Vinaigrette
- Step 1
Place chicken stock and shallots in a small saucepan and heat to boiling over medium-high heat. Boil until liquid is reduced by half. Add vinegar and season to taste. Pour stock mixture into a blender and cover.
- Step 2
Start blender on medium-high speed and remove center of lid. Gradually add oils in a thin, steady stream and blend until emulsified. Adjust seasoning as needed.
Prepare the Fish
- Step 3
Lightly score the skin of the sea bass in wide crosshatch with a sharp knife to prevent the fillets from curling. If using striped bass, do not score skin; instead, dust skin with Wondra flour. Sprinkle flesh side of fillets with salt and pepper.
To Cook Sea Bass
- Step 4
Place top oven rack 4 inches from heat source. Preheat broiler. Place 2 large skillets (not nonstick) with heat-safe handles over medium-high heat. Melt 2 tablespoons butter with 1 teaspoon oil in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Place a large saucepan on top of fish in each skillet to prevent fish from curling; cook fish until skin is crisp and flesh is opaque, 2 to 3 minutes. Remove saucepans and broil fish 4 inches from heat until just cooked through, about 1 minute. Place fillets skin side up on warm plates.
To Cook Striped Bass
- Step 5
Place 2 large skillets (not nonstick) over medium-high heat. Melt 2 tablespoons butter in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Add remaining butter by the spoonful to the pans and as it melts, tip the pans forward and spoon the accumulated butter and browned bits from the bottom of the pans over the fish until after 3 or 4 minutes the skin is crisp; flip the fillets and cook for another couple of minutes, until the bass is just cooked through. Place fillets skin-side up on warm plates.
- Step 6
Serve fish with truffle vinaigrette. Store leftover vinaigrette in the refrigerator.
Private Notes
Comments
On my opinion, the recipe called for far too much sauce. The sauce itself had too much vinegar and the acidity overpowered the truffle and any of the flavour of the fish. I liked the way the recipe called to cook the bass, but if you make this recipe, use AT MOST half the amount of vinegar.
My wife and I loved this dish. Having read other's notes, I modified the vinaigrette oil proportions as as follows. 1 tbsp sherry vinegar, 2 tbsp truffle oil, 1,5 tbsp each ebook and canola oil (no grapeseed in the pantry). It was restaurant quality.
I made this with sea bass. After reading the notes, I decided to use half the called-for sherry vinegar and it was incredibly delicious. I was initially worried because with even half the amount of vinegar, it smelled way too vinegary. But when paired with the fish, it was delicious. The sauce was even good with the rice side dish. However, considering the cost of black truffle oil I want to explore other ways to modify the recipe that allows more of the truffle oil to shine through.
On my opinion, the recipe called for far too much sauce. The sauce itself had too much vinegar and the acidity overpowered the truffle and any of the flavour of the fish. I liked the way the recipe called to cook the bass, but if you make this recipe, use AT MOST half the amount of vinegar.
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