DIY Sea bass with broad bean mash and truffle oil

Name: DIY Sea bass with broad bean mash and truffle oil
Total time: 20 min
Yield: Serves 2
Ingredients: 400g frozen broad beans; 100g crème fraîche; squeeze of lemon juice; salt and pepper; 2 sea bass fillets; olive oil; truffle oil to serve

Published: March 25, 2015 at 4:07 PM

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Serves 2

Easy

Total time: 20 mins

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Head chef Matthew Harris’s fillet of sea bass with broad beans, truffle and linguine is a taste of summer during the warmer months

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Ingredients

400g frozen broad beans
100g crème fraîche
squeeze of lemon juice
salt and pepper
2 sea bass fillets
olive oil
truffle oil

to serve

Method

step 1

Boil the frozen broad beans in salted water for a few minutes until tender. Drain, then whizz with the crème fraîche, lots of salt and pepper and a good squeeze of lemon juice to a chunky mash.
step 2

Keep warm while you fry the sea bass fillets in a little olive oil – start skin-side down for a few minutes to crisp up, then turn if you need, to finish. Top a pile of mash with each fillet, then drizzle with a little truffle oil just before serving.

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