Baked sea bass, parsley mayonnaise and walnut truffle pesto Archive

Ingredients

• 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