Pan-Seared Wild Cornish Sea-Bass, King Scallops and Truffle Butter

Stage One: Fish Stock

1kg (2 ¼ lb) sea bass bones with the heads

2 litres (4pts) water

1 large onion chopped

A few parsley stalks

1 stick of celery chopped

2 carrots chopped

½ leek chopped

25g (1o/z) unsalted butter

A good pinch of salt

125ml (¼ pt) of white wine

Any truffle or mushroom peelings


Wash the fish bones. Heat the butter in the pan, add the vegetables and sweat. Add the salt and then the wine, letting the liquid reduce by half. Add the fish bones and cover with the water. Bring to the boil and then turn down to a gentle simmer. Cook for twenty minutes. Strain the fish stock into a clean pan, bring back to the boil and then let it simmer until the stock has reduced by half

Stage Two: Truffle Butter

1 shallot finely chopped

2 slices of truffle chopped

150g (6o/z) unsalted butter

125ml (¼ pt) fish stock

25ml Black Moth truffle vodka

25ml (dry martini/ Noilly Prat)

25ml double cream

Salt and ground black pepper


Dice the butter and keep cold, using a small proportion to heat in a pan. Add the chopped shallots and truffle. Cook until the ingredients are soft without any colour, adding the vodka and dry martini / Noilly Prat. Turn the pan onto its side and flame. When the alcohol has burnt off, add the fish stock and reduce by half. Add the double cream and the cold butter. Whisk in and do not boil. When all the butter has been incorporated, season and keep warm

To serve

Heat a frying pan. Season the fish on both sides and the scallops. Oil the fish, not the pan, sear the sea-bass flesh-side for 1-2 minutes, then turn over onto the skin side and press down to stop the fish from curling up. Cook for 2 minutes until the skin is crisp. In the same pan sear the scallops for about 1 minute each side until they are just firm to the touch and have a caramelised look. Take out and rest in the same pan. Add a little lemon juice and warm 5 slices of truffle for each portion. Take another frying pan and heat with a little butter. Add the spinach and cook quickly until it’s just wilted. Season. Drain the spinach on a kitchen cloth. Arrange the spinach in the middle of the plate, spoon over the truffle sauce and place the fish on top. You can leave the scallop whole or slice it and place the slices of truffle in between the scallop slices. Clean the plate and serve

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