Christmas Eve Truffle Fish

This recipe highlights the delicate flavour of a perfectly seared fish steak, wrapped in a velvety winter cream sauce and elevated by the earthy richness of TRUFFORE’s fresh black autumn truffle. Finished with a delicate drizzle of our white Truffoil — an exquisite white truffle condiment — this creation adds a beautifully indulgent touch to your Christmas Eve dinner.

Ingredients for 4 people:

• 4 fish steaks (such as cod, halibut, or seabass)

• 150ml cooking cream

• 1 shallot, finely chopped

• 1 garlic clove, lightly crushed

• 100ml white wine

• EVO oil

• Salt and truffle pepper to taste

• TRUFFORE fresh black autumn truffle

• TRUFFORE white Truffoil – white truffle condiment in extra virgin olive oil
  

1. Prepare the Fish:

   Season the fish steaks with salt and pepper.
   Heat a drizzle of extra virgin olive oil in a pan over medium–high heat.
   Sear the fish for 3–4 minutes per side (depending on thickness) until golden.
   Splash in the white wine and let it evaporate completely, then continue cooking until the fish is done.
   Transfer the fish to a warm plate and set aside.

2. Make the Cream Sauce:

   In the same pan, add a little more olive oil if needed.
   Soften the chopped shallot together with the crushed garlic clove.
   Pour in the cooking cream, salt to taste and let it simmer gently for a few minutes until slightly thickened.
   Remove the garlic clove.

3. Combine & Finish:

   On four plates, spoon a layer of the cream sauce first.
   Place a fish steak on each plate.
   Finish with a delicate drizzle of TRUFFORE white Truffoil, truffle pepper to your taste and freshly shave the black autumn truffle over the top before serving.

   Serve immediately to enjoy the luxurious truffle aroma filling the Christmas Eve atmosphere!