Chef and Owner Paolo Sparvoli
3-4 new potatoes
1 sea bass approximately 400 g
1 tbsp rice flour
1 tbsp extra virgin olive oil
1 nob butter
salt & pepper
½ cup dry white wine
1 tbsp heavy cream
1 tbsp parmigiana
2 very thin slices approximately 1mm thick of guanciale (pork cheek) (speck or lightly sauteed streaky bacon may be substituted)
10-12 g fresh black summer truffle (seasonal fresh truffles recommended but if not preserved whole truffles may be substituted)
Peel the potatoes and boil them in a large pot of salted water (coarse salt is better). Meanwhile, remove the scales of the fish, the insides and bones, and filet (if you prefer, ask the fish monger to prepare the fish). Rinse the fish well and delicately pat dry.
Lightly dust the filets on both sides with flour. Over medium, heat the olive oil and butter in a sauté pan. Add the fish, belly side down. Add salt and pepper to taste. Sauté for 3-4 minutes, covered. Remove the lid, add the wine, and let it evaporate. Replace the lid and cook for another 2-3 minutes.
Meanwhile, the potatoes should be ready. Strain and puree them with a wand or hand mixer adding the cream, parmigiana, salt & pepper to taste.
On a dinner plate lay the fish filets on a bed of the puree. Drape the guanciale lengthwise over the fish and generously grate the truffles over the top.