White fish fillet in truffle and olive sauce

White fish fillet in Truffle and olive sauce

 moderately demanding    20 min    4 people


Heat olive oil in a pan and lay white fish fillets skin side down. Sear until golden, turn and add fish stock when the fillet is done. Sear until golden, turn, add fish stock in the end. Cook for two minutes, add truffles and olives. In the end cook the sauce for three more minutes until the flavours and aromas combine. Serve.

4 servings

50 ml Olive oil
4 White fish fillet
2 dl Fish stock
130 g Truffles and olives
to taste Salt
to taste Pepper

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