Rombo Con Salsa di Tartufo Nero MA

By dyannucci

firm white fish with black truffle Beurre Blanc

6 to 8
Turbot, dover, sole halibut, Corvino, cobio

Ingredients

• 1/4 cup grape seed oil
• 4 fillets 6 to 8 oz or 4 to 6 if multiple courses
• Flour for dusting
• salt and peperto taste
• Truffle Beurre Blanc
• 1 large onion peeled and cut into a medium dice
• 1 sprig of basil ( or Tarragon)
• 4 cups of white wine
• 1 Tbsp white vinegar or substitute lemon juice
• salt and white pepper to taste
• 1 1/2 cups of heavy cream
• 1/2 lb of unsalted butter cut into small cubes
• 1/2 lb black truffle butter
• fresh black truffle( optional)

Preparation

Step 1

For fish:

preheat oven to 400

In a large saute pan heat oil over medium heat

Lightly dust fillets in flour, sprinkle with salt and pepper and add to hot oil

Cook both sides 1 to 2 minutes per side until golden brown

Place fish in oven for 3 to 5 minutes for turbot or 6 to 8 for halibut or if thick fillets

Ladle each plate fillet with truffle beurre blanc and serve fish on top Cana dd parsley or pomegranate for color

For Beurre Blanc:

In a medium sauce pot, add onions, basil, wine, vinegar, salt and pepper.

Place on high heat and reduce to half or until almost dry

Stir in cream and reduce until sauce is nappa.

Reduce heat to lowest setting and slowly whisk the whole butter into the cream a little at a time

After butter is half added turn of heat to finish whisking the remaining butter

Under a strainer, pour the contents into another smaller sauce pot

Whisk the truffle butter, check for salt and pepper and keep warm until ready to serve.

Use within 2 to 3 hours

Spoon truffle beurre blanc on serving paltes and top with a fillet divided into 2 pieces of wanted. Garnish with truffle or parsley and or Pomegranates

Can serve with wilted spinach or kale or parsnip puree and asperagus