Recipe Roasted sea bass, risotto with truffle and Périgueux sauce

For
1 person

To prepare this dish

Ingredient list: Risotto with truffle
150 g chicken stock
100 g Arborio rice
70 g Excellence cooking cream 35% fat
50 g Elle & Vire gourmet butter 82% fat
50 ml white wine
10 g white onion, chopped
10 g parmesan pieces
3 g truffle
salt
pepper; Parsley cream sauce
100 ml vegetable stock
60 g curly leaf parsley
50 ml Excellence whipping cream 35% fat
salt; Périgueux sauce
200 g veal stock
50 g Elle & Vire gourmet butter 82% fat
25 ml Porto
5 g truffle; The dish
160 g Chilean sea bass
70 g risotto with truffle
30 g Périgueux sauce
20 g Elle & Vire gourmet butter 82% fat
10 ml olive oil
20 g parsley cream sauce
5 g parmesan pieces
salt
pepper

Elle & Vire products used: Excellence cooking cream 35% fat; Elle & Vire gourmet butter 82% fat; Excellence whipping cream 35% fat

1
Risotto with truffle

Melt half the butter in a saucepan and cook the onion gently until it becomes translucent. Pour in the white wine. Add the Arborio rice, stir, then add just enough chicken stock to come up to the level of the rice. Leave to cook on a slow heat. Mix the Excellence Cooking Cream and the Parmesan shavings gently until they start to melt. Add the truffle. Season with salt and pepper and add the remaining butter to bind the whole.
2
Parsley cream sauce

Mix the curly parsley and the vegetable stock in a blender. Bring the parsley juice to the boil with the Excellence Cooking Cream. Season with salt. Beat the mixture with a hand whisk until it becomes frothy.
3
Périgueux sauce

Melt the butter in a saucepan. Fry the truffle, then add the port. Turn the heat down and leave to reduce. Add the veal stock and leave to reduce.
4
The dish

Pour the olive oil into a frying pan. Season the sea bass with salt and pepper. Sear the sea bass on both sides until it starts to brown. Place the dish in an oven preheated to 200°C for 6 minutes. Heat the parsley cream sauce, the Périgueux sauce and the truffle risotto. Place risotto in a pasta dish, arrange the Parmesan shavings on top. Blend the butter into the Périgueux sauce. Coat the sea bass with the Périgueux sauce and place on top of the risotto with the melted Parmesan. Add the parsley cream sauce just before serving.