Fish

Ingredients :

For 4 people :

• 500g of salmon fillet
• 1 black truffle (around 50g)
• 6 tbsp. of olive oil
• 1 lemon juice
• Salt, pepper

Preparation :

1. For the marinade, combine the lemon juice, olive oil, salt and pepper.
2. Using a brush, spread the marinade on plates. Cut thin slices of salmon and arrange on the plates brushed with marinade.
3. Cut thin slices of fresh truffle using a mandolin.
4. Season with salt and pepper, then arrange the truffle strips on top of the salmon and drizzle with the marinade.
5. Cover with plastic wrap and keep in the refrigerator for a few hours before serving.

Variant :

You can replace the fresh truffle by  black summer truffle carpaccio and for extra flavour, you can use a little white truffle oil. 

Difficulty :

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Preparation :

1. Clean and finely chop the mushrooms and sauté in a pan with a little butter and the chopped shallots. After 4 or 5 minutes, remove from the heat, strain off the juices and set aside.
2. Finish cooking the mushrooms and add the minced truffle. Add the crème fraîche and egg yolk, and season.
3. Season the trout and stuff with the mixture, then close.
4. Place the trout in a lightly buttered ovenproof dish and pour in the white wine.
5. Bake for approximately 20 minutes at 180°C, turning once halfway through.
6. To serve, gently melt a little truffle butter, add parsley and pour over trout. Serve hot.

Ingredients :

• 4 trout, 250g each
• 300g of champignons de paris
• 30g of shallots
• 1 glass of white wine
• Parsley
• 2 tbsp. of crème fraîche
• 100g of butter
• 75g of truffle butter
• 80g of minced summer black truffle
• 1 egg yolk
• Salt, pepper

Variant :

You can replace the minced summer black truffle by black summer truffle carpaccio , or even broken or black winter truffle peelings.

Difficulty :

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Ingredients :

• 4 cod steaks, 150g each
• 1 black truffle (around 40g)
• 50g of fine breadcrumbs
• 2 tbsp. of chopped fresh parsley
• 2 tbsp. of soft butter
• 1 lemon
• 2 tbsp. of olive oil
• Salt, pepper

Preparation :

1. In a bowl, combine the breadcrumbs, parsley, soft butter, some of the grated truffle and a pinch of salt and pepper. Mix well to obtain a sandy texture.
2. Preheat the oven to 180°C. Arrange the cod steaks on a baking sheet lined with baking paper. Season lightly with salt and pepper. Spread the breadcrumb mixture over each pavé, pressing to ensure it adheres well.
3. Drizzle with olive oil and place in the oven for 15-20 minutes, until the fish is cooked and the crust is golden.
4. Grate the remaining truffle over the fish just before serving. Serve with celery purée or pan-fried green vegetables.

Variant :

To further enhance the truffle flavour, you can replace the butter with the truffle butter.

Difficulty :

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Preparation :

1. Blanch the carrots, green beans and snow peas in boiling salted water for 2 minutes. Drain and plunge into iced water to preserve their crunchiness and color.
2. Bring the vegetable stock to the boil in a large saucepan. Carefully place the fish fillets in the stock and poach over a low heat for 5 minutes, depending on their thickness.
3. Divide the crisp vegetables among the soup plates. Arrange a fish fillet on top. Drizzle with truffle oil and grate some of the black truffle onto each plate.
4. Pour a ladleful of hot broth onto each plate to enhance the flavors. Garnish with a few thin slices of truffle mandolin.

Ingredients :

• 4 sea bass fillets
• 1 black truffle (around 40g)
• 1L of vegetable stock
• 200g of carrots, cut into sticks
• 150g of green beans
• 150g of snow peas
• 2 tbsp. of black truffle oil
• Salt, pepper

Variant :

If you do not have any fresh truffles, you can replace them withblack summer truffle carpaccio.

Difficulty :

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