DIY Sea bass with broad bean mash and truffle oil
Serves 2
Easy
Total time:
Head chef Matthew Harris’s fillet of sea bass with broad beans, truffle and linguine is a taste of summer during the warmer months
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- 400g frozen broad beans
- 100g crème fraîche
- squeeze of lemon juice
- salt and pepper
- 2 sea bass fillets
- olive oil
- truffle oilto serve
Method
step 1
Boil the frozen broad beans in salted water for a few minutes until tender. Drain, then whizz with the crème fraîche, lots of salt and pepper and a good squeeze of lemon juice to a chunky mash.
step 2
Keep warm while you fry the sea bass fillets in a little olive oil – start skin-side down for a few minutes to crisp up, then turn if you need, to finish. Top a pile of mash with each fillet, then drizzle with a little truffle oil just before serving.
