Sea Bass with Saffron Cream and Truffle Hummus

Ingredients

• 4 portions of sea bass
• 250 g potatoes for the chips
• 90 g Savitar Truffle Hummus
• Extra virgin olive oil, as needed
• Salt, to taste
• For the saffron cream: 150 g diced potatoes, 20 g shallot, 30 g extra virgin olive oil, 400 g water, 0.5 g saffron threads and salt

Preparation

1. Prepare the cream: sauté the shallot in the 30 g of olive oil. Add the 150 g of diced potatoes and cook briefly. Add the 400 g of water and cook for approximately 10 minutes. Blend, add the saffron and season with salt. You can also find the cream method in our truffle tagliolini with saffron cream recipe.
2. Cook the sea bass in a frying pan with olive oil, skin-side down for 3 minutes, then turn and cook for a further 2 minutes.
3. Peel the potatoes for the chips, slice thinly with a mandoline and rinse well.
4. Cook the chips in oil at 135°C for approximately 10 minutes until golden, then drain.
5. Spoon the saffron cream onto the plates, arrange the sea bass on top and garnish with potato chips and quenelles of truffle hummus.
6. Finish with extra virgin olive oil and salt.