Sea Bass Recipe
over Black Truffle-Yukon Gold Mashed Potatoes with Maine Lobster, Prosciutto, Sweet Corn, and Tarragon Beurre Blanc
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Ingredients
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Sea Bass
Black Truffle-Yukon Gold Mashed Potatoes
Maine Lobster and Prosciutto
Tarragon Beurre Blanc
Method
Prepare the Mashed Potatoes
Cook the Potatoes
Peel and chop Yukon Gold potatoes into even pieces. Boil in salted water until tender, about 15-20 minutes.
Mash the Potatoes
Drain the potatoes and return them to the pot. Add heavy cream, butter, black truffle oil, and salt. Mash until creamy and smooth.
Prepare the Tarragon Beurre Blanc
Make the Reduction
In a saucepan, combine white wine and minced shallots. Simmer until reduced by half. Remove from heat.
Whisk in Butter
Over low heat, whisk in cold, cubed butter a few pieces at a time until emulsified. Stir in chopped tarragon, salt, and pepper.
Cook the Sea Bass
Sear the Fish
Season sea bass fillets with salt and black pepper. Heat olive oil in a non-stick skillet over medium-high heat. Sear fish for 3-4 minutes per side until golden brown and cooked through.
Combine and Serve
Plate the Dish
On each plate, place a generous scoop of black truffle-Yukon gold mashed potatoes. Top with lobster meat, prosciutto, and sweet corn. Lay the seared sea bass on top and drizzle with tarragon beurre blanc.