Sous Vide Poached Escolar & Mushroom Risotto Black Truffle

Truffle Escolar

Pair With

Nº 78

cabernet sauvignon


creamy, earthy  


1 hour


6 oz. filet of Escolar

1 pat of butter

1 tsp. truffle oil

1 ea. sprig of fresh thyme

1 ea. lobster mushrooms

3 ea. Mitaki mushrooms

4 oz. of your parmesan risotto

black truffle



For the Fish: season the fish with salt & pepper. Place in a sous vide bag. Add a pat of butter, a sprig of thyme, a slight drizzle of truffle oil and seal it. Place in the water bath at 140F for about 12 min or until the fish is very tender.

Pan sauté the mushrooms with butter & garlic and fold into the risotto. 

To plate: add your risotto to the plate, top with the poached Escolar. Decorate the plate with some of the sautéed mushroom. Finish with grated truffles.