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Sea Bass Carpaccio with Buffalo Cream, Pink Pepper, and Truffle Zest®

Difficulty

Easy

Time

30 mins

Serves

Sea Bass Carpaccio with Buffalo Cream, Pink Pepper, and Truffle Zest®

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

Method

Thaw sea bass fillets in the refrigerator, 8 to 24 hours before using.
Once 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.
Slice or rip Buffalo mozzarella into small bite-sized pieces and add to a food processor or blender.
Add 1.5 tsp of pink peppercorns and salt to taste then pulse or blend at low speed until well combined.
Increase speed to medium and slowly drizzle in cream until completely emulsified.
Taste 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.
To 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.
Next, top with a few spoonfuls of buffalo cream and garnish with ground pink pepper and Truffle Zest®.
To finish, remove ring mold and garnish with 2-3 watercress leaves.

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Sea Bass Carpaccio with Buffalo Cream, Pink Pepper, and Truffle Zest®

Ingredients

Method

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