- bunch fresh flatleaf parsley, leaves only
- 700ml/1pint 4fl oz vegetable oil
- 2 free-range egg yolks
- 110ml/3½fl oz white wine vinegar
- 1 tbsp English mustard
- 1 lemon, juice only
- 150ml/4½fl oz extra virgin olive oil
- 250g/9oz walnuts
- 1 garlic clove
- 2 sprigs fresh thyme, leaves picked
- 15g/½oz fresh black truffle
- 10g/¼oz parmesan, grated
- 2 tsp white truffle oil
- 4 sea bass fillets, pin bones removed
- 1 lemon, zest only
- 2 tbsp extra virgin olive oil
- 2 red endive, leaves separated and placed into iced water
- 10g/½oz parsley micro cress
- For the parsley mayonnaise, blend the parsley and vegetable oil in a blender until smooth. (This will take 1-2 minutes.)
- Blend the egg yolks, vinegar and mustard in a food processor until well combined. With the motor running, slowly add the parsley oil to form a thick mayonnaise.
- Season with salt, freshly ground black pepper and a squeeze of lemon juice.
- For the walnut truffle pesto, heat the olive oil and walnuts in a frying pan over a medium heat for 4-5 minutes, or until golden brown. Set aside to cool.
- Blend the cooled walnuts and olive oil, thyme, garlic, truffle, parmesan and white truffle oil in a food processor until smooth.
- For the seabass, preheat the oven to 200C/400F/Gas 6 and place a large oven tray in the oven. Cut out four 10cm/4in squares of greaseproof paper.
- Slice the seabass fillets at an angle into 0.5cm/¼in thick slices. Divide the slices between the squares of greaseproof paper, overlapping each slice slightly.
- Season with salt and lemon zest and drizzle over the olive oil.
- Place the sea bass slices onto the preheated baking tray and roast for 2-3 minutes.
- Drain the endive leaves, pat dry and toss with some of the truffle pesto.
- To serve, place the seabass into the centre of serving plates and drizzle a little parsley mayonnaise over the top. Arrange the endive leaves around the edge and scatter over the parsley cress.