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Ingredients
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Fish
Potato Velouté
Truffle Garnish
Method
Preparation of Potato Velouté
- 1
- 2
Add Broth and Simmer
Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes.
- 3
Blend the Mixture
Using a blender, puree the potato mixture until smooth. Return to the pot, stir in heavy cream, and season with salt and white pepper. Keep warm.
Cooking the Fish
- 4
Prepare the Fish
Preheat the oven to 200°C (392°F). Season the red sea bream fillets with salt and black pepper.
- 5
Sear the Fish
In an oven-safe skillet, heat olive oil over medium-high heat. Sear the fillets for 2-3 minutes on each side until golden brown.
- 6
Finish Cooking
Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the fish is cooked through.
Plating
- 7
Serve the Dish
On a plate, ladle the warm potato velouté. Place the baked red sea bream fillet on top and garnish with sliced Périgord truffles and fresh herbs.
