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Sea Bass Carpaccio with Buffalo Cream, Pink Pepper, and Truffle Zest®
DIFFICULTY:
Easy
TIME:
30 mins
SERVES:
2

INGREDIENTS
2 Mediterranean Sea bass or Branzino fillets, preferably individually quick frozen
1 ball Buffalo mozzarella (about 12 oz)
8oz Heavy Cream
2 tsp Pink peppercorns, finely ground
Salt
Watercress, for garnish
1.5 tsp Truffle Zest® seasoning
1 ball Buffalo mozzarella (about 12 oz)
8oz Heavy Cream
2 tsp Pink peppercorns, finely ground
Salt
Watercress, for garnish
1.5 tsp Truffle Zest® seasoning
METHOD
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1Thaw sea bass fillets in the refrigerator, 8 to 24 hours before using.
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2Once thawed, carefully dry the fillets with a paper towel, then slice as thinly as possible and place on a chilled plate while you prepare the buffalo cream.
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3Slice or rip Buffalo mozzarella into small bite-sized pieces and add to a food processor or blender.
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4Add 1.5 tsp of pink peppercorns and salt to taste then pulse or blend at low speed until well combined.
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5Increase speed to medium and slowly drizzle in cream until completely emulsified.
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6Taste and adjust seasoning. Once emulsified remove the blender from the base and spoon cream into a clean bowl or storage container and set aside for plating.
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7To assemble, use a ring mold to give structure to the form. Inside, carefully place slices of the sea bass carpaccio in a neat formation to fill the bottom of the bold.
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8Next, top with a few spoonfuls of buffalo cream and garnish with ground pink pepper and Truffle Zest®.
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9To finish, remove ring mold and garnish with 2-3 watercress leaves.
SHOP THE RECIPE
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All Natural White Truffle Infused Oil - 3.4 fl oz