Serves 4
1 kg bass
100 g truffles
100 g shallots
2 glasses Luberon white wine
salt, pepper
50 g butter
1 tablespoon cream
Cut the french truffles into strips, incorporate in to the cream ; salt and pepper to taste. Stuff the bass with this mixture and sew up the skin to close it.
Place the fish in an earthenware dish with the white wine, the chopped shallots, salt and pepper. Cook for 40 minutes.
Serve the filets, cover with the stuffing.
Domaine de la Coquillade
Hameau de la Coquillade
84400 Gargas
Tél. : 04 90 74 54 67
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