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
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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