Steamed Suzuki Seabass with Truffles Recipe

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6 votes | 3407 views

Steamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.

Prep time:
Cook time:
Servings: 1 servings


Cost per recipe $2.49 view details
  • 70g Sea Bass
  • QS (Quantité Suffisante) Madagascar Pepper
  • 1p Romaine Lettuce
  • 40ml Milk
  • 40ml Cream 38%
  • 20ml Bouillon
  • QS Madagascar Pepper
  • QS Summer Truffle Chopped
  • 1p Potato
  • 90ml Milk
  • 60ml Cream 38%
  • QS Chive
  • 3f Summer Truffle Slice
  • QS Buerre Noisette
  • 100ml Milk
  • 40g Lettuce Puree
  • QS Madagascar Pepper
  • QS Salt


  1. ---Prepare Fish---
  2. Sprinkle Madagascar Pepper on Sea Bass and steam it
  3. ---Prepare Lettuce---
  4. Combine 40ml cream, 40ml milk, bouillon, and Madagascar Pepper
  5. Add lettuce into the mixture and cook until it gets softened
  6. Sprinkle chopped summer truffle on lettuce
  7. ---Prepare Potato---
  8. Cut the potato
  9. Place 90ml milk and potatoes in a plastic bag and vacuum out the air. Cook it in a steam oven at 90˚C for 6 minutes
  10. Take potatoes out int a pot and add in cream. Reduce the cream until good consistency.
  11. Sprinkle chopped chives
  12. ---Prepare Garnish---
  13. Slice summer truffle into three slices
  14. ---Prepare Puree---
  15. Combine 100ml milk, lettuce puree, Madagascar Pepper, and salt.
  16. Mix the ingredients with a bar mixer till frothy
  17. ---Prepare Dish---
  18. Layer in order the puree, potato, sea bass, lettuce, and garnish


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 428g
Calories 409  
Calories from Fat 255 62%
Total Fat 28.74g 36%
Saturated Fat 17.01g 68%
Trans Fat 0.0g  
Cholesterol 119mg 40%
Sodium 249mg 10%
Potassium 653mg 19%
Total Carbs 14.44g 4%
Dietary Fiber 0.0g 0%
Sugars 12.62g 8%
Protein 23.51g 38%
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  • Olivier Voisin
    Je me suis regale avec un petit sauvignon blanc
    I've cooked/tasted this recipe!

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