Line-caught sea bass, scallops, Jerusalem artichokes, truffles and hazelnut oil

Recipe by Chef Ken Verschuren
Restaurant “De Tuinkamer” 

Chef's recipe line-caught sea bass and scallops truffles jerusalem artichokes hazelnut oil


Ingredients for 4 people:

  • 4 x 125gr Line-caught Sea Bass
  • 8 Scallops
  • 1kg of Jerusalem Artichokes
  • 4 egg yolks
  • 30 g of hazelnuts
  • San Carlos clear balsamic vinegar
  • Fresh truffles
  • “Perles de Gascogne” hazelnut oil
  • Primo extra virgin olive oil
  • Slab of Himalayan salt
  • Fleur de sel, chives, salt, pepper, lime juice and iO extra virgin olive oil, chicken stock


  • Sea bass
  1. 4 x 125 g of Line-caught sea bass. Season the fillets. Place them in vacuum plastic bags with the Primo extra virgin olive oil.
  2. Place the bags in a bain-maire at 55°c for 6 minutes.
  3. Before serving, leave them for a few moments on a very hot slab of Himalayan salt.
  • Scallops
  1. Marinade the 8 scallops with pepper, a bit of fleur de sel, lime juice and iO extra virgin olive oil.
  2. Slice thinly.
  • Jerusalem artichokes
  1. Peel 1 kg of Jerusalem artichokes and leave them in water. Drain and cook in just enough chicken stock with salt and pepper.
  2. Liquidise to a smooth cream
  • Vinaigrette
  1. In a bowl, mix 50 g of “Perles de Gascogne” hazelnut oil, 50 g iO extra virgin olive oil, a little of the artichoke broth and a little vanilla.
  2. Mix well
  • Hazelnut cream
  1. In a mixer, combine 4 egg yolks, 30 g of hazelnuts, a little chicken stock, iO extra virgin olive oil and San Carlos clear balsamic vinegar.
  2. On a plate, dress with a julienne of fresh truffles, a few chopped chives, coarsely chopped hazelnuts and a drizzle of iO extra virgin olive oil.

Recipe kindly provided by our partner