White fish fillet in Truffle and olive sauce
- Truffles and olives 130 g
white fish fillet 4 pcs
fish stock 2 dl
- olive oil 0.5 dl
Heat the olive oil in the pan and lay white fish fillets skin side down.
Sear until golden, turn, add fish stock in the end.
Cook for two minutes, add truffles and olives.
In the end cook the sauce for three more minutes until the flavours and aromas combine.