Colorado Bass the Rodelle Way

Preparation Time: 10 min /Cooking Time: 30 min / Servings: 2

Ingredients:
1 (7 oz) bass fillet with skin, without bones
1 Rodelle Vanilla Bean
1 truffle with juice (approximately 1 tbsp juice)
2 tablespoons milk
2 tablespoons water
2 walnuts
½ cup orange juice
½ julienne leek (fried in olive oil)
½ julienne carrot (boiled)
1 sprig lemon thyme

Infusion:

• Put the Rodelle Vanilla Bean, milk, water and truffle juice in small saucepan. Bring to the boil over high flame. Cover saucepan. Boil for 5 minutes. Let stand.

Orange and walnut sauce:

• Simmer walnuts and orange juice 3 minutes. Blend, sieve and cool.

Sea bass:

• Cook fish placing the skin side down on non-stick, coated frying pan over high flame for 4 minutes. Cook on the side with no skin 1 minute. Remove from heat.

Presentation:

• Pour vanilla and truffle infusion on warm dish. Place sea bass with golden brown skin up at the centre. Pour cool walnut and orange sauce to the side with spoon.
• Put the Rodelle vanilla bean on the fillet and julienne carrot to the side.
• Cut truffle in thin slices. Place to the side.