Sea Bass with Grapefruit, Soja and Truffle Served with Garden Greens and Sprouts

Try this melt-in-your-mouth recipe from Michael Jost, newly appointed Executive Chef of Yas Viceroy
Tuesday , 14 February 2012
Sea Bass with Grapefruit, Soja and Truffle Served with Garden Greens and Sprouts
Sea Bass with Grapefruit, Soja and Truffle

Ingredients
60g white line fish cleaned
2 tbsp soya sauce
A few drops truffle oil
2 tbsp olive oil
2 pieces grapefruit segments
Truffle sliced to taste
1 small portion mixed garden greens
Micro cress and sprouts to taste
1 tbsp lemon juice
2 tbsp olive oil

Method
1. Slice the fish and arrange on plate.
2. Cut the grapefruit segment in smaller pieces and arrange on the plate.
3. Make a dressing with the soja, truffle oil and olive oil, and drizzle over the fish. Add some truffle slices.

Chef’s tip: Use only the freshest products and this dish will become your favourite as well. Monkfish may also be replaced with other line fish filets. Easy to prepare yet with delicate flavour and above all, healthy

INFO: This recipe was provided courtesy of Michael Jost, newly appointed Executive Chef of Yas Viceroy

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