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Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette
Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette

Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette
A sophisticated dish featuring sea bream paired with seasonal salsify and a luxurious black truffle vinaigrette.
Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette
Ingredients:
1
Servings
  • 1
    item
     sea bream
  • 150
    g
     salsify
  • 10
    ml
     black truffle oil
  • 15
    ml
     lemon juice
  • 1
    item
     shallot
  • 5
    g
     parsley
  • 15
    ml
     olive oil
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette
Instructions:
  1. Peel and slice the salsify into thin strips.
  2. Blanch the salsify in boiling water for about 5 minutes, then drain and set aside.
  3. Finely chop the shallot and parsley.
  4. In a small bowl, whisk together black truffle oil, lemon juice, chopped shallot, and parsley to make the vinaigrette.
  5. Heat olive oil in a pan over medium-high heat.
  6. Season the sea bream with salt and sear in the pan for about 4 minutes on each side until golden brown and cooked through.
  7. Remove the fish from the pan and let it rest for a few minutes.
  8. In the same pan, quickly sauté the blanched salsify until lightly browned.
  9. Plate the sea bream with the sautéed salsify and drizzle with the black truffle vinaigrette before serving.
Nutrition Per Serving 425 g Per 100g
Energy 366.3 kcal 86 kcal
Protein 42.9 g 10.1 g
Fibre 5.9 g 1.4 g
Salt 0.2 g 0.0 g
Sugar 6.2 g 1.5 g
Carbohydrates 32.7 g 7.7 g
Fat 7.5 g 1.8 g
  • 1
    item
     sea bream
  • 150
    g
     salsify
  • 10
    ml
     black truffle oil
  • 15
    ml
     lemon juice
  • 1
    item
     shallot
  • 5
    g
     parsley
  • 15
    ml
     olive oil
1
Servings
0

Peel and slice the salsify into thin strips.

Blanch the salsify in boiling water for about 5 minutes, then drain and set aside.

Finely chop the shallot and parsley.

In a small bowl, whisk together black truffle oil, lemon juice, chopped shallot, and parsley to make the vinaigrette.

Heat olive oil in a pan over medium-high heat.

Season the sea bream with salt and sear in the pan for about 4 minutes on each side until golden brown and cooked through.

Remove the fish from the pan and let it rest for a few minutes.

In the same pan, quickly sauté the blanched salsify until lightly browned.

Plate the sea bream with the sautéed salsify and drizzle with the black truffle vinaigrette before serving.

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