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French Truffles
Martin Plück
 
Sea bass with french truffles

Domaine de la Coquillade Gargas, Côtes du Ventoux

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 - Martin Plück
Hameau de la Coquillade - 84400 Gargas
Phone : 04 90 74 54 67 - Fax : 04 90 74 71 06

Home - Truffle fritters - Truffle buns - Brouillade with truffles
Poached eggs with quenelles and truffles - Potato purée with truffles
Bass with truffles - Casserole of hare - Lasagne - Shoulder of lamb stuffed with truffles

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Phone : + 33 (0)4 66 50 30 90 - Fax : + 33 (0)4 66 50 44 87
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