Sea Bream Fillet with Fresh Truffles and Asparagus Vegetables

5 from 6 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 416 kcal


  • 1 Cup Buckwheat
  • 2 cups Water
  • 2 tbsp Olive oil
  • 1 Pc. Chopped onions
  • 0,5 tsp Salt
  • 5 Pc. Sea bream fillet
  • 2 bunch Asparagus green
  • 40 g Truffles fresh


  • For the buckwheat as a side dish, first sweat the chopped onion in olive oil. Then add the buckwheat and continue roasting
  • Pour in the water, add salt and bring to the boil. Turn the heat down, put the lid on and let it sit for about 20 minutes.

Preparation of the fish:

  • Remove the bones from the fillets.
  • Salt the sea bream fillets on the skin side and sprinkle with flour.
  • Heat the olive oil in a pan and fry the sea bream fillets on the skin side for about 3-5 minutes.
  • Turn the fish and turn the heat down. Let rest for another 2 minutes on the switched-off plate.
  • At the same time, fry the green asparagus in the pan with oil and caramelize lightly with sugar. After frying, season to taste with salt and pepper and thinly rub 10 g of truffles per serving on the asparagus.


Serving: 100gCalories: 416kcalCarbohydrates: 42.7gProtein: 7.2gFat: 24.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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