Sea Bass Carpaccio with Buffalo Cream, Pink Pepper, and Truffle Zest®

Ingredients

• Thaw sea bass fillets in the refrigerator, 8 to 24 hours before using.
• Once thawed, carefully dry the fillets with a paper towel, then slice as thinly as possible and place on a chilled plate while you prepare the buffalo cream.
• Slice or rip Buffalo mozzarella into small bite-sized pieces and add to a food processor or blender.
• Add 1.5 tsp of pink peppercorns and salt to taste then pulse or blend at low speed until well combined.
• Increase speed to medium and slowly drizzle in cream until completely emulsified.
• Taste and adjust seasoning. Once emulsified remove the blender from the base and spoon cream into a clean bowl or storage container and set aside for plating.
• To assemble, use a ring mold to give structure to the form. Inside, carefully place slices of the sea bass carpaccio in a neat formation to fill the bottom of the bold.
• Next, top with a few spoonfuls of buffalo cream and garnish with ground pink pepper and Truffle Zest®.
• To finish, remove ring mold and garnish with 2-3 watercress leaves.