Steal This Recipe® Truffled Medallions of Sea Bass | Sheraton Hacienda del Mar, Mexico

This is the time of year when everyone who can jets off to sunny climes, so we thought a recipe from beautiful Cabo del Sol, in Los Cabos, Mexico, was just the ticket for those of us who can’t get away!

This is the time of year when everyone who can jets off to sunny climes, so we thought a recipe from beautiful Cabo del Sol, in Los Cabos, Mexico, was just the ticket for those of us who can’t get away!

Stolen with permission from Stefan Bünning, Executive Chef at the Sheraton Hacienda del Mar Golf & Spa Resort, in Los Cabos, Mexico, this recipe is sure to impress when you make it at home. Truffles are the ingredient du jour on every restaurant menu lately and the subtle combination of flavors in this dish complement each other perfectly.

Situated on 28 acres overlooking the Sea of Cortez, the Sheraton Hacienda del Mar Golf & Spa Resort, has 270 guest rooms with whirlpool tubs and private terraces, and is reminiscent of an upscale and impeccable seaside village. The sprawling, Hacienda-inspired resort is home to five restaurants and five bars, four infinity and cascading swimming pools, the acclaimed Cactus Spa and Fitness Center, has over 18,000 square feet of function space, and even a small chapel for beachfront weddings.

About the chef: A native of Germany who obtained his chef’s certification in his home town of Bonn, Chef Stefan Bunning has worked for Sheraton Hotels for more than ten years, and at the Sheraton Hacienda del Mar for six. He was the winner of “Chefs of all Sheraton Hotels in Latin America” competition in 1992, and has demonstrated his cooking skills at Sheraton Hotels, on TV and in Burdines Stores. Chef Bunning also puts his creativity to use in the dining room as well as the kitchen – when showcasing his ice carving skills!

Sheraton Hacienda del Mar Golf & Spa Resort 
Corredor Turistico KM 10,
Lote D, Cabo Del Sol
Los Cabos
Baja California Sur, 23410
Mexico
(011) 52 624 145 8000

Truffled Medallions of Sea Bass on a Bed of Sautéed Mushrooms is served at Sheraton Hacienda del Mar for $36.
This recipe makes 4 restaurant servings.

Truffled Medallions of Sea Bass on a Bed of Sautéed Mushrooms Ingredients:
8 Medallions of sea bass filet, 4 oz each
1 basket mushrooms, peeled, cut in slices
1 medium onion, peeled, chopped finely
1 ½ oz salt and pepper
1 stem fresh thyme
2 garlic cloves, peeled and chopped finely
3 oz white wine
6 oz heavy whipping cream
3/4 oz of truffle peelings
1 oz truffle oil (plus more for blending)
1 tablespoon parsley, chopped
I leek, washed, trimmed and julienned
Olive oil for frying

Steal This Recipe® Step by Step Instructions:
Heat half of the oil in a sauce pan. Season fish the medallions with salt and pepper, then sauté for 4 minutes on each side at medium heat. Set aside.
For the sauce, heat the rest of oil in a stock pot. 
Add the onions, garlic and half of the mushrooms. Season with salt and pepper. 
Add the white wine and thyme. 
Reduce the heat to medium for 10 minutes.
Add the truffle peelings and heavy whipping cream; let it simmer for another 5 minutes. 
Take out the thyme stem and put into a blender glass. Blend by adding truffle oil, then pass through a strainer and put aside.
Sauté the rest of the mushrooms with a little more oil in a sauce pan at high heat. 
Season with salt, pepper and chopped parsley.
Sauté the julienned leek over high heat in a frying pan.
Serve 2 tablespoons of mushrooms on each plate on top of the sea bass. 
Pour sauce over the sea bass and decorate with julienned fried leek.