Bass With Truffle Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST EVER TRUFFLE OIL VINAIGRETTE



BEST EVER Truffle Oil Vinaigrette image

Make and share this BEST EVER Truffle Oil Vinaigrette recipe from Food.com.

Provided by ladgyn01

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 garlic cloves, minced
1 1/2 cups olive oil
2 -3 tablespoons good quality truffle oil
1/2 small red onions or 2 small shallots, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 cup rice wine vinegar

Steps:

  • Mince onion or shallot and garlic and place in bowl with vinegar.
  • Add salt.
  • Add black pepper.
  • Add white pepper.
  • Let sit for 5 minutes.
  • Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously.
  • Drizzle over salad greens, or roasted vegetables or use as a bread dipper.
  • Enjoy!

Nutrition Facts : Calories 722.6, Fat 81, SaturatedFat 11.2, Sodium 292.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.4, Protein 0.2

SEARED WILD STRIPED BASS ON CHIVE WHIPPED POTATOES



Seared Wild Striped Bass on Chive Whipped Potatoes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

6 (6 to 8-ounce) wild striped bass fillets, skin on
1 tablespoon butter, room temperature
Salt and pepper
1 teaspoon vegetable oil
Chive Whipped Potatoes, recipe follows
Truffle Vinaigrette, recipe follows
Sauteed Shiitakes, recipe follows
4 potatoes, peeled and quartered
3/4 cup heavy cream
3 tablespoons unsalted butter
Salt and pepper, to taste
1/4 cup chive oil, recipe follows
1/4 cup diced fresh chives
2 cups chicken stock
1/4 cup finely diced shallot
1/4 cup sherry vinegar
Salt and pepper, to taste
3/4 cup truffle oil
1 cup grapeseed oil

Steps:

  • Preheat an oven to 375 degrees F. Season the fillets on both sides with salt and pepper.
  • Place a large, non-stick saute pan over very high heat. When hot, add the oil, and swirl to coat bottom of pan. Brush each fillet (skin-side only) generously with butter.
  • Place the fish fillets into the hot pan, skin side down, and brown for 2 minutes over high heat. Place the pan in the oven for 3 minutes. Serve warm from the oven, with Chive Whipped Potatoes, Truffle Vinaigrette, and Sauteed Shiitakes.
  • Put the potatoes in a saucepot and cover with cold water. Add salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Strain the water out of the pot and mash the potatoes with the cream, butter, salt and pepper. Stir in the chive oil and sliced chives, and serve.
  • Chive Oil: 1 cup vegetable oil, well chilled 1 bunch fresh chives, sliced into very fine pieces Salt
  • In a food processor, blend the oil and chives together. Season to taste with salt. Reserve the remainder in a plastic squeeze bottle, refrigerated.
  • Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Place chopped shallots in a large, stainless steel mixing bowl, pour hot stock over them, and steep for 10 minutes. Add the vinegar, season to taste, and slowly add the oils, whisking constantly to emulsify. Set aside until ready to use.
  • Yield: 2 1/2 cups
  • Sauteed Shiitakes: 1 cup thinly sliced shiitakes 2 tablespoons olive oil 1 teaspoon butter Salt and pepper, to taste 2 tablespoons chopped shallots 2 teaspoons chopped garlic 1 teaspoon fresh thyme leaves 1/2 cup haricots verts, blanched 1/4 cup diced and seeded tomato
  • Saute the mushrooms in olive oil and butter. Season with salt and pepper. Add shallots, garlic, and thyme. Saute until shallots and garlic turn translucent. Add the haricots verts, combine and remove from heat. Stir in the dice tomato and serve.
  • To serve: mound hot mashed potatoes in center of plate. Top with 1 wild striped bass fillet, skin side up. Surround with truffle vinaigrette and shiitakes.

SEARED STRIPED BASS ON CHIVE WHIPPED POTATOES WITH TRUFFLE VINAIGRETTE



Seared Striped Bass on Chive Whipped Potatoes with Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 1 3/4 cups

Number Of Ingredients 14

1 1/2 cups chicken stock
1/3 cup shallot, peeled and finely diced
1/4 cup sherry vinegar
Salt and pepper
1/4 cup truffle oil
1/2 cup grapeseed oil
1 1/2 tablespoons chopped black truffle peelings
4 baking potatoes, peeled and quartered
1 cup heavy cream
1/2 stick unsalted butter
Salt and pepper
1 cup fresh chives, finely chopped
4 (6-ounce) fillets striped bass, with skin left on
4 tablespoons butter, room temperature

Steps:

  • Prepare the vinaigrette: Place chicken stock in a saucepan and reduce liquid to 1/2 cup. Pour hot chicken stock over the shallots in a blender and let sit for 3 minutes. Add the vinegar and season to taste. While the stock is still hot, slowly add the oil with the blender on medium speed to emulsify. Add truffle peelings and blend briefly. Keep warm until ready to serve.

ROASTED CHILEAN SEA BASS WITH A COMPOTE OF SALSIFY, ZUCCHINI AND BREEN BEANS IN A PORT WINE-BLACK TRUFFLE VINAIGRETTE



Roasted Chilean Sea Bass with a Compote of Salsify, Zucchini and Breen Beans in a Port Wine-Black Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 20

1 cup salsify, peeled and bias cut 1/4-inch thick
1/2 cup cream
2 teaspoons Parmesan, grated
2 teaspoons blue cheese
1 1/2 teaspoons chives, chopped
1 teaspoon thyme leaves
1 teaspoon parsley, chopped
Salt and cracked black pepper
1/4 teaspoon truffle oil
1/2 cup zucchini slices, bias cut
1/2 cup carrot slices, bias cut
8 ounces port wine
4 ounces veal demi-glace
2 thyme sprigs
5 peppercorns
2 tablespoons shallots, chopped
4 ounces port wine sauce
1 teaspoon sherry vinegar
2 thyme sprigs
5 peppercorns

Steps:

  • Stew the salsify in the cream until tender and the cream has reduced. Add the cheese, herbs and seasonings. Cook for 3 minutes, then remove from the heat and spread out on a pan to cool.
  • Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute. Season lightly to taste. Remove from heat and spread out on a pan to cool.
  • Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours.
  • For the Port Wine Sauce: Combine all the ingredients and reduce to a light syrup consistency, then strain through a chino.
  • For the Vinaigrette: Combine all ingredients and reduce to a light syrup consistency. Sea Bass: 4 pieces chilean sea bass Pancetta slices, for wrapping the bass 2 ounces olive oil 1 cup haricots verts, blanched 1/2 cup mushrooms, sliced 1 tablespoon shallots, diced 1/2 teaspoons fresh thyme leaves 1/2 teaspoon black truffles, diced 2 cups salsify-zucchini compote 2 tablespoons heavy cream 3 ounces port wine vinaigrette 1 teaspoon black truffle oil Chervil sprig for garnish
  • Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside.
  • Wrap the bass with pancetta. Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides. Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes. Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish. Reheat the Salsify-Zucchini Compote while doing the beans.
  • Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote. Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate. Add droplets of black truffle oil to the sauce around the plate. Garnish with chervil sprig. Serve.

BASS WITH TRUFFLE VINAIGRETTE



Bass With Truffle Vinaigrette image

Provided by Jason Epstein

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 cup chicken stock
1/2 cup finely diced shallots
1/2 cup sherry vinegar
Salt and pepper to taste
1/2 cup truffle oil
1/2 cup grapeseed oil
1/2 cup extra virgin olive oil
6 (6-ounce) fillets sea bass or striped bass, with skin on
Salt and pepper
2 tablespoons Wondra flour if using striped bass
4 to 8 tablespoons unsalted butter
2 teaspoons corn oil if using sea bass

Steps:

  • Place chicken stock and shallots in a small saucepan and heat to boiling over medium-high heat. Boil until liquid is reduced by half. Add vinegar and season to taste. Pour stock mixture into a blender and cover.
  • Start blender on medium-high speed and remove center of lid. Gradually add oils in a thin, steady stream and blend until emulsified. Adjust seasoning as needed.
  • Lightly score the skin of the sea bass in wide crosshatch with a sharp knife to prevent the fillets from curling. If using striped bass, do not score skin; instead, dust skin with Wondra flour. Sprinkle flesh side of fillets with salt and pepper.
  • Place top oven rack 4 inches from heat source. Preheat broiler. Place 2 large skillets (not nonstick) with heat-safe handles over medium-high heat. Melt 2 tablespoons butter with 1 teaspoon oil in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Place a large saucepan on top of fish in each skillet to prevent fish from curling; cook fish until skin is crisp and flesh is opaque, 2 to 3 minutes. Remove saucepans and broil fish 4 inches from heat until just cooked through, about 1 minute. Place fillets skin side up on warm plates.
  • Place 2 large skillets (not nonstick) over medium-high heat. Melt 2 tablespoons butter in each skillet and when butter stops sizzling, place 3 fillets skin-side down in each pan. Add remaining butter by the spoonful to the pans and as it melts, tip the pans forward and spoon the accumulated butter and browned bits from the bottom of the pans over the fish until after 3 or 4 minutes the skin is crisp; flip the fillets and cook for another couple of minutes, until the bass is just cooked through. Place fillets skin-side up on warm plates.
  • Serve fish with truffle vinaigrette. Store leftover vinaigrette in the refrigerator.

Nutrition Facts : @context http, Calories 797, UnsaturatedFat 54 grams, Carbohydrate 5 grams, Fat 71 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 14 grams, Sodium 742 milligrams, Sugar 2 grams, TransFat 1 gram

More about "bass with truffle vinaigrette recipes"

SEA BASS FILLETS WITH TRUFFLE CREAM - SAUCY DRESSINGS
Recipe for sea bass fillets with truffle cream. Serves 2. Ingredients. 4 tsp approximately of white truffle cream or paste – more if you really like the earthy taste – in fact, if it’s a small jar, use …
From saucydressings.com


RECIPE FILLET OF SEA BASS WITH A TRUFFLE BUTTER
GARNISH. Peel the parsnip. Wash it and cut it into pieces. Place the pieces in a saucepan. Add the milk and season with salt and pepper. Cover with clingfilm and cook for 20 minutes.
From beurre-lescure.com


BASS WITH TRUFFLE VINAIGRETTE RECIPES
1 cup chicken stock: 1/2 cup finely diced shallots: 1/2 cup sherry vinegar: Salt and pepper to taste: 1/2 cup truffle oil: 1/2 cup grapeseed oil: 1/2 cup extra virgin olive oil
From tfrecipes.com


SEARED STRIPED BASS ON CHIVE WHIPPED POTATOES WITH TRUFFLE …
Striped bass is a popular game fish known for its firm texture and mild flavor. It is often considered a delicacy in many cuisines.
From maggies-recipes.com


TRUFFLE MAC AND CHEESE – SKINNY SPATULA
Dec 16, 2024 How to make truffle mac and cheese. This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post. Cook the …
From skinnyspatula.com


WHAT TO SERVE WITH CHILEAN SEA BASS: 15 BEST SIDE DISHES - PAIRING …
Sep 6, 2023 Following the vibrant flavors of Lemon Herb Risotto, Roasted Asparagus offers a simple yet elegant side dish that provides a perfect textural contrast to Chilean sea bass.. …
From pairingplates.com


PAN ROASTED BLACK SEA BASS WITH CAULIFLOWER-ALMOND SAUCE WITH …
2 tablespoons white truffle butter (recipe follows) 1 stick unsalted butter, slightly softened; 2 teaspoons white truffle oil; Salt; Directions Preparing the Black Sea Bass. Preheat the oven to …
From chefsresource.com


BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE …
The recipe yields one serving, making it ideal for a solo cook or a small gathering. Ingredients. For the Vinaigrette: 7 ounces sliced mushrooms; 1 tablespoon butter; 1 tablespoon honey; 1 …
From chefsresource.com


ROASTED CHILEAN SEA BASS WITH A COMPOTE OF SALSIFY, ZUCCHINI AND …
Discover how to make a delicious Roasted Chilean Sea Bass with a Compote of Salsify, Zucchini and Breen Beans in a Port Wine-Black Truffle Vinaigrette Recipe . This easy-to-follow recipe …
From chefsresource.com


WILD SEA BASS & BLACK TRUFFLE DISH - JULES COOKING
Take the fillets and cut the thin sides off. Now transfer 150 grams of the trimmings into a blender together with the salt, the egg yolks, the butter and the truffle coulis.
From julescooking.com


BASS WITH TRUFFLE VINAIGRETTE - DINING AND COOKING
Jul 20, 2015 Ingredients For the vinaigrette: 1 cup chicken stock ½ cup finely diced shallots ½ cup sherry vinegar Salt and pepper to taste ½ cup truffle oil ½ cup grapeseed oil ½ cup extra …
From diningandcooking.com


GRILLED WHOLE BASS WITH TOASTED PAPRIKA ORANGE VINAIGRETTE RECIPE
Prepare the vinaigrette: In a blender, combine the reduced orange juice, sherry vinegar, Dijon mustard, and salt. Blend until smooth. Heat the pan: Heat a pan over medium heat and add …
From chefsresource.com


BLACK SEA BASS WITH CELERY ROOT PUREE, BEET COULIS AND …
Nov 11, 2015 In a small saucepan, brown butter over medium-high heat, about 8 minutes. Remove and pour butter into bowl to reserve. Transfer one-third of the celery root, the ½ cup reserved milk and browned ...
From foxnews.com


AMAZING BOUILLABAISSE RECIPE: A FRENCH SEAFOOD CLASSIC! - CHEF …
A Bouillabaisse recipe begins with fish, shellfish, vegetables, herbs, and spices, and is typically served with a side of crusty bread and rouille (a garlic mayonnaise). Cioppino, on the other ...
From chefjeanpierre.com


BASS WITH TRUFFLE VINAIGRETTE RECIPE - CA.PINTEREST.COM
Indulge in this delicious Bass With Truffle Vinaigrette recipe by Jason Epstein. A flavorful seafood dish perfect for any occasion. Try it now!
From ca.pinterest.com


SEA BASS RECIPE WITH RED WINE BUTTER AND CARROT PUREE
Feb 22, 2021 1 lb sea bass (cut into 4 oz pieces) 2 tbsp olive oil; 1 salt (and pepper) Carrot puree. 8 large yellow carrots (peeled and sliced) 2 tbsp butter; 2 tbsp olive oil; 1/2 tsp salt (plus …
From saltvanilla.com


BASS WITH TRUFFLE VINAIGRETTE RECIPE | RECIPE | RECIPES, VINAIGRETTE ...
Today. Watch. Shop
From ie.pinterest.com


Related Search