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Sea Bass Carpaccio with Buffalo Cream, Pink Pepper, and Truffle Zest®

DIFFICULTY:

Easy

TIME:

30 mins

SERVES:

2

Sea Bass Carpaccio with Buffalo Cream, Pink Pepper, and Truffle Zest®

INGREDIENTS

2 Mediterranean Sea bass or Branzino fillets, preferably individually quick frozen

1 ball Buffalo mozzarella (about 12 oz)

8oz Heavy Cream

2 tsp Pink peppercorns, finely ground

Salt

Watercress, for garnish

1.5 tsp Truffle Zest® seasoning

METHOD

  • 1
    Thaw sea bass fillets in the refrigerator, 8 to 24 hours before using.
  • 2
    Once thawed, carefully dry the fillets with a paper towel, then slice as thinly as possible and place on a chilled plate while you prepare the buffalo cream.
  • 3
    Slice or rip Buffalo mozzarella into small bite-sized pieces and add to a food processor or blender.
  • 4
    Add 1.5 tsp of pink peppercorns and salt to taste then pulse or blend at low speed until well combined.
  • 5
    Increase speed to medium and slowly drizzle in cream until completely emulsified.
  • 6
    Taste and adjust seasoning. Once emulsified remove the blender from the base and spoon cream into a clean bowl or storage container and set aside for plating.
  • 7
    To assemble, use a ring mold to give structure to the form. Inside, carefully place slices of the sea bass carpaccio in a neat formation to fill the bottom of the bold.
  • 8
    Next, top with a few spoonfuls of buffalo cream and garnish with ground pink pepper and Truffle Zest®.
  • 9
    To finish, remove ring mold and garnish with 2-3 watercress leaves.

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