Chilean Sea Bass with Black Truffle Beurre Blanc Sauce
A Silky Black Truffle Beurre Blanc Sauce surrounds a moist, flakey portion of Chilean Sea Bass and garnished with a slice of black truffle. This is an entree to be served on a special occasion!
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Servings: 2 Servings
Calories: 692kcal
Ingredients
For the Chilean Sea Bass Fillets:
- 2 Chilean Sea Bass Fillets 1-½ inch thick, 6 oz. each
- 1 tablespoon olive oil
- salt and pepper
- Slice of black truffle for garnish
For the Black Truffle Beurre Sauce
- 1 teaspoon olive oil
- 1 medium shallot finely minced
- 1 teaspoon lemon juice
- ⅓ cup dry white wine
- 2 tablespoons heavy cream
- 4 ounces Black Truffle Butter
- Coarse salt to taste
- Pinch of white pepper
Instructions
For the Chilean Sea Bass:
- Preheat the oven to 425°F and set a wire rack over a baking sheet, coat with non-stick oil spray.
- Brush the fillets on all sides with olive oil and generously season with salt and pepper. Place the fillets, skin side down on the wire rack and transfer to the preheated oven.
- Bake the sea bass for 15-20 minutes until the fish flakes easily with a fork and an instant-read thermometer reads 145°F at the center of a fillet.
- For a crispy crust on top of the fillets, turn the oven temperature to ‘broil’ and brown the fillets for 2-3 minutes.
While the fish is baking prepare the BlackTruffle Beurre Blanc Sauce:
- Brush the olive oil on the bottom of a small skillet set over medium-low heat. Add the shallots and sauté until soft, do not let them brown.
- Pour the lemon juice and wine into the pan and let reduce to where it is just a film on the bottom of the pan. Stir in the cream and reduce until thick.
- Slide the pan from the heat and begin adding 1 or 2 cubes of butter while whisking the sauce. Slide the skillet on and off the heat at 10-second intervals to control the heat. The temperature of the sauce should never go higher than 130°f. If the sauce becomes too hot the butter will separate and will lose the emulsion.
- Continue adding butter, whisking, and sliding the pan on/off the heat until all the butter has been incorporated and the sauce is smooth and creamy.
- Add salt and white pepper to taste and transfer to a small pitcher or jar. Set the jar of sauce in a bowl of hot tap water to keep warm while the fish is baking.
To serve:
- Spoon a puddle of the black truffle beurre blanc sauce on each plate and place a fish fillet in the center of the sauce. Garnish with chopped pimento, parsley, and a slice of black truffle.
Notes
- Our fish fillets are 1-1/2 inches thick, adjust the cooking time according to the thickness of the fillets and an instant-read thermometer reads 145°f.
- Adding the cream to the beurre blanc sauce is optional but it will keep the sauce from separating.
- Keep the heat on low. Slide the skillet on and off the heat at 10 second intervals to control the heat while whisking the butter. If the sauce becomes too hot the butter will separate and loose the emulsion.
- I have had great results with leaving 1/4 of the skillet sitting on the edge of the heat while whisking the butter. There is just enough heat to melt the butter at a steady rate.
- If your sauce begins to separate, stop adding butter and add a teaspoon or two of wine or other liquid while whisking vigorously. Once it comes together again, finish whisking in the butter a cube or two at a time.
- We like our sea bass cooked to an internal temperature of 135°F. The USDA recommends an internal temperature of 145°F. Remember that there will be some carry-over heat and the fish will continue to cook a few degrees more when you remove it from the heat.
Nutrition
Serving: 1 | Calories: 692kcal | Carbohydrates: 5g | Protein: 22g | Fat: 63g | Saturated Fat: 34g | Polyunsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 184mg | Sodium: 887mg | Fiber: 1g | Sugar: 3g