Instructions

1. Prepare the potatoes

Peel and chop the potatoes into even chunks.

Boil in salted water until tender, then drain well.

2. Make the truffle mash

Mash the potatoes with butter and a splash of cream until smooth.

Stir through the black truffle powder.

Season lightly with salt and white pepper, then keep warm.

3. Cook the sea bass (crispy skin)

Pat the sea bass fillets dry and season lightly.

Heat olive oil in a pan over medium-high heat.

Place the fillets skin-side down and press gently.

Cook for 3–4 minutes until the skin is crisp.

Flip and cook for a further 1–2 minutes, then remove from heat.

4. Sauté the spinach

In the same pan, add a little more oil if needed.

Add crushed garlic and cook briefly until fragrant.

Add spinach and wilt quickly, then season lightly.

5. Plate

Spoon the truffle mash onto warm plates.

Top with the sea bass fillet.

Finish with a small portion of garlic spinach on the side.