Michel Roux's Rascasse With Foraged Leaves

Using a sharp knife, remove both fillets and trim off any excess skin. 

Flip each fillet over and score the skin side, using a sharp knife. Season the fish on both sides with salt and pepper.

Drizzle the oil and add the butter to a large non-stick frying pan and place it over a medium to high heat. When the butter has melted, add the fish skin side down and press the fillets down with your fingers to stop the skin from curling up too much. Cook for 2-3 minutes on the skin side and then flip over and cook for a further 2 minutes. Baste the fish well with the buttery pan juices. Remove from heat and let it cook in the residual heat of the pan. 

Douse the foraged leaves in some iced water to give them a bit of a wash and refresh them. Drain them well and place them on some absorbent paper to remove any excess water. 

Place the summer truffles in oil into a small bowl and season with salt and pepper. Mash the truffles up with the back of a fork and mix with the vinegar.

Place the foraged herbs onto the plates and top with the fish. Dress the leaves with the truffle oil and spoon over the buttery pan juices.