Steamed Bass With Ramp Butter And Truffles Recipe

Soften and mix butter

Place the room-temperature unsalted butter in a bowl. Add the finely chopped ramps (use white and light green parts), the minced shallot, lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Use a fork to mash and combine until smooth and evenly mixed. Taste and adjust salt or lemon as needed.

Incorporate truffle

Fold about two-thirds of the thinly shaved truffle into the ramp butter. Reserve the remaining truffle slices for finishing. If using truffle oil instead, add 1–2 tsp to the butter to taste. Form the butter into a log on plastic wrap (optional) or place in a small bowl and refrigerate while you prepare the fish so it firms up slightly — about 15–20 minutes.

Rinse the sea bass fillets under cold water and pat dry with paper towels. Check for any pin bones and remove with tweezers if present. Lightly score the skin side with two shallow diagonal slashes to help even cooking and release steam.

Season both sides of the fillets lightly with fine sea salt (use about 3/4 tsp per fillet distributed between sides) and freshly ground black pepper. Zest the lemon over the fillets, then set the quartered lemon aside for the steamer.

Choose a wide shallow pot or skillet with a tight-fitting lid and a steamer insert (bamboo or metal) or use a steamer basket that fits. Add 1/2 cup dry white wine and 1 cup water to the pot. Bring the liquid to a gentle simmer over medium heat.

If using a sheet of parchment or a thin plate inside the steamer basket to keep fillets from direct steam, line it now. Arrange the bass fillets skin-side down in a single layer on the steamer surface. Tuck the reserved lemon quarters between fillets so fragrant steam circulates around the fish.

Reduce heat to maintain a gentle simmer. Cover tightly with the lid and steam the bass for 6–8 minutes, depending on fillet thickness (for 6–8 oz fillets typical time is 6–8 minutes) until the flesh is opaque and flakes easily with a fork. Internal temperature should reach about 125–130°F (52–54°C) for moist, medium-done fish; steam a minute longer for more well-done (135°F).

Remove the lid and carefully lift the steamed fillets with a spatula onto warmed plates, skin-side down so the skin stays relatively crisp where exposed to steam removal.

Top each hot fillet with about 3 tbs of the ramp-truffle butter (slice from the log or spoon). The residual heat will melt the butter and carry ramp and truffle aroma into the fish. Scatter the remaining thin truffle shavings across the fish. If using truffle oil instead of fresh truffle, drizzle lightly (1/2–1 tsp) over each fillet.

Optionally sprinkle chopped fresh herbs (dill or chervil) and finish with a few drops of extra virgin olive oil and a squeeze of the steamed lemon quarter over each fillet. Serve immediately while warm.