Yield: 1 Serving

Ingredients:

• 6 spring onions, sliced
• 6 garlic cloves, peeled and sliced
• ¼ ounce of crushed pink peppercorns
• One 7 to 8 ounce rockfish, filleted
• 3 Tablespoons truffle oil
• 2 Tablespoons extra virgin olive oil

Preparation:

Sauté onions, garlic, peppercorns and olive oil in a pan on high heat for about two minutes. Add one tablespoon of the truffle oil. Remove from heat. Sear rockfish fillets in another pan for 3 minutes on each side. Finish cooking in the 375 degree Fahrenheit oven for two minutes.

On a plate, pour two tablespoons of the truffle emulsion in a circle. In the middle of the circle, place onion mixture. Place the fish fillets on top.