references
THE CHEF’S MAGAZINE ®
ROASTED SEA BASS, RISOTTO WITH TRUFFLE AND PÉRIGUEUX SAUCE, BY CYRILLE SOENEN
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TRUFFLE A sprinkling of truffle oil or a few pieces of this precious mushroom gives dishes an incomparable flavour.
INGREDIENTS SERVES 1 — RISOTTO WITH TRUFFLE > 150 g of chicken stock > 100 g of Arborio rice > 70 g of Excellence Cooking Cream 35.1% fat Elle & Vire® > 50 g of Unsalted Gourmet Butter 82% fat > 50 ml of white wine > 10 g of white onion, chopped > 10 g of Parmesan shavings > 3 g of truffle > Salt, pepper
PÉRIGUEUX SAUCE > 200 g of veal stock > 50 g of Unsalted Gourmet Butter 82% fat > 25 ml of Port > 5 g of truffle THE DISH > 160 g of Chilean sea bass > 70 g of risotto with truffle > 30 g of Périgueux sauce > 20 g of Gourmet Butter 82% fat Elle & Vire® > 10 ml of olive oil > 20 g of parsley cream sauce > 5 g of Parmesan shavings > Salt, pepper
RECIPE RISOTTO WITH TRUFFLE
Melt half the Gourmet Butter in a saucepan and cook the onion gently until it becomes translucent. Pour in the white wine. Add the Arborio rice, stir, then add just enough chicken stock to come up to the level of the rice. Leave to cook on a slow heat. Mix the Excellence Cooking Cream 35.1% fat and the Parmesan shavings gently until they start to melt. Add the truffle. Season with salt and pepper and add the remaining butter to bind the whole.
PERIGUEUX SAUCE
leave to reduce. Add the veal stock and leave to reduce.
THE DISH
Pour the olive oil into a frying pan. Season the sea bass with salt and pepper, then sear on both sides until it starts to brown. Place the dish in an oven preheated to 200°C (392°F) for 6 mins. Heat the parsley cream sauce, Périgueux sauce and the truffle risotto. Place risotto in a pasta dish, arrange the Parmesan shavings on top. Coat the sea bass with the Périgueux sauce and place on top.
READ THE FULL RECIPE AT PRO.ELLE-ET-VIRE.COM/EN
EXCELLENCE COOKING CREAM 35.1% FAT This cream is renowned for its milky taste and smooth, even texture. Its low reduction rate and stability make it the perfect cream solution.
Melt the Gourmet Butter in a saucepan. Fry the truffle, then add the port. Turn the heat down and
ELLE & VIRE ® — 13