Name: Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Cuisine: French
Ingredients: 1 item sea bream; 150 g salsify; 10 ml black truffle oil; 15 ml lemon juice; 1 item shallot; 5 g parsley; 15 ml olive oil

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Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette

Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette

A sophisticated dish featuring sea bream paired with seasonal salsify and a luxurious black truffle vinaigrette.

To provide a balanced meal with high-quality protein and seasonal vegetables, supporting muscle recovery and energy replenishment.

Ingredients:

1
item
sea bream
150
g
salsify
10
ml
black truffle oil
15
ml
lemon juice
1
item
shallot
5
g
parsley
15
ml
olive oil

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Instructions:

Peel and slice the salsify into thin strips.
Blanch the salsify in boiling water for about 5 minutes, then drain and set aside.
Finely chop the shallot and parsley.
In a small bowl, whisk together black truffle oil, lemon juice, chopped shallot, and parsley to make the vinaigrette.
Heat olive oil in a pan over medium-high heat.
Season the sea bream with salt and sear in the pan for about 4 minutes on each side until golden brown and cooked through.
Remove the fish from the pan and let it rest for a few minutes.
In the same pan, quickly sauté the blanched salsify until lightly browned.
Plate the sea bream with the sautéed salsify and drizzle with the black truffle vinaigrette before serving.

Nutrition	Per Serving 425 g	Per 100g
Energy	366.3 kcal	86 kcal
Protein	42.9 g	10.1 g
Fibre	5.9 g	1.4 g
Salt	0.2 g	0.0 g
Sugar	6.2 g	1.5 g
Carbohydrates	32.7 g	7.7 g
Fat	7.5 g	1.8 g

1
item
sea bream
150
g
salsify
10
ml
black truffle oil
15
ml
lemon juice
1
item
shallot
5
g
parsley
15
ml
olive oil

Peel and slice the salsify into thin strips.

Blanch the salsify in boiling water for about 5 minutes, then drain and set aside.

Finely chop the shallot and parsley.

In a small bowl, whisk together black truffle oil, lemon juice, chopped shallot, and parsley to make the vinaigrette.

Heat olive oil in a pan over medium-high heat.

Season the sea bream with salt and sear in the pan for about 4 minutes on each side until golden brown and cooked through.

Remove the fish from the pan and let it rest for a few minutes.

In the same pan, quickly sauté the blanched salsify until lightly browned.

Plate the sea bream with the sautéed salsify and drizzle with the black truffle vinaigrette before serving.

Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette

Ingredients:

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Instructions:

Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette

Pan-Seared Sea Bream with Salsify and Black Truffle Vinaigrette