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Ingredients
- frozen broad beans 400g
- crème fraîche 100g
- squeeze of lemon juice
- salt and pepper
- sea bass fillets 2
- olive oil
- truffle oil to serve
Method
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Step 1
Boil the frozen broad beans in salted water for a few minutes until tender. Drain, then whizz with the crème fraîche, lots of salt and pepper and a good squeeze of lemon juice to a chunky mash.
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Step 2
Keep warm while you fry the sea bass fillets in a little olive oil – start skin-side down for a few minutes to crisp up, then turn if you need, to finish. Top a pile of mash with each fillet, then drizzle with a little truffle oil just before serving.
