Lemon-Marinated Sea Bass Fillet, Caramelised Fennel and Truffle Artichoke Cream

Place a sheet of parchment paper at the bottom of a dish. Grate the zest of one lemon, then squeeze out the juice. Add truffle salt, truffle pepper and a drizzle of white truffle olive oil to prepare the marinade.

Lightly score the sea bass fillets to help them cook evenly and allow the marinade to penetrate the flesh. Coat the fish with white truffle oil and the lemon marinade, then leave to marinate in the refrigerator.

Meanwhile, prepare the fennel. Cut off the stalks, then cut each fennel bulb in half before slicing it into quarters. Heat a pan with a drizzle of white truffle olive oil, then sear the fennel quarters only on their inner side over high heat. Season with truffle salt and truffle pepper, then lower the heat and leave to caramelise gently for around 30 minutes.

Once the fish has marinated, bake the sea bass fillets at 180°C for around 10 minutes, until the flesh is just cooked and still tender.

To serve, arrange the caramelised fennel quarters on the plate. Add a spoonful of truffle artichoke cream, then place a few slices of bianchetto truffle on top. Add the sea bass fillet to the centre of the plate, followed by a quenelle of summer truffle black sauce, a few slices of pink beetroot and a final drizzle of white truffle olive oil.