Sea bass with french truffles

A recipe with truffles from the Domaine de la Coquillade

Serves 4

1 kg bass

100 g truffles

100 g shallots

2 glasses Luberon white wine

salt, pepper

50 g butter

1 tablespoon cream

Cut the french truffles into strips, incorporate in to the cream ; salt and pepper to taste. Stuff the bass with this mixture and sew up the skin to close it. 

Place the fish in an earthenware dish with the white wine, the chopped shallots, salt and pepper. Cook for 40 minutes.

Serve the filets, cover with the stuffing.

Domaine de la Coquillade 

Hameau de la Coquillade 

84400 Gargas

Tél. : 04 90 74 54 67

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