After receiving a batch of highly aromatic and perfectly ripe Australian black truffles, I created this delicious recipe for Black Truffle Chilean Sea Bass with Potato Crisps and Black Truffle Butter Sauce. I am astounded at the quality and flavor of Australian black truffles! The truffles I used were procured from a plantation in southwest Australia that produces top quality Perigord black truffles. Australian Perigord black truffles are the exact same species as the famous French Perigord black truffles. In fact, the trees for this plantation were purchased and inoculated in France. In a blind taste test, I’m sure I would not be able to tell the difference between the Australian black truffles and French black truffles.
I used Chilean sea bass for this recipe, but I believe halibut would work well too. The combination of a solid layer of sliced truffles on top of the fish and the black truffle butter sauce surrounding the dish, gives the truffles center stage on this dish. It’s not overpowering at all; just the perfect combination of mild flavored ingredients (white fish and potatoes) with the intense earthiness of ripe black truffles.
four 6-8 oz filets Chilean Sea Bass
9 tablespoons butter
2 oz Perigord black truffles (preferably 3 truffles)
six small red potatoes, peeled and sliced uniformly thin
1 tablespoon extra virgin olive oil
salt and pepper to taste
3 tablespoons chicken stock
fleur de sel
Slice the truffles evenly with a sharp knife or truffle shaver. The slices should not be sliced paper thin. Set aside 2/3 of the best slices. Chop the remaining 1/3 of the slices finely. Blend 6 tablespoons butter with the chopped truffles by hand or in a food processor. Refrigerate the truffle butter until hard (30 minutes to an hour).
Line up the potato slices on a baking sheet overlapping about half of each slice. Drizzle with olive oil and use a pastry brush to make sure all slices are lightly coated. Season with salt and pepper. Bake in a 350 degree oven for 15 minutes, or until potatoes are slightly crisp.
Meanwhile, place one tablespoon butter in a skillet over medium heat. Cook the Chilean sea bass filets in the butter. Turn the filets over when golden brown. Line up the reserved black truffle slices on each piece of fish, covering the filets completely. Spread (dot) one half a tablespoon butter on top of the truffles (it’s best to use softened butter for this). Cover the skillet and continue cooking until the fish is done.
While the fish is cooking, heat chicken stock in a small saucepan. Add the cold truffle butter and immediately whisk until the butter is incorporated.
Preheat plates in the oven at 200 degrees. To serve, create two rows of potato crisps in the center of each plate. Place a truffle covered Chilean sea bass filet on each plate with the truffle slices going in the opposite direction of the potato slices. Pour the truffle butter sauce around the potatoes and fish on each plate. Season the truffle slices with fleur de sel.