Salmon with Truffle Puree
5 Tablespoons or 75 ml of chardonnay
1 ounce or 30 grams of truffles
2 tablespoons or 30 ml of truffle juice. (Wash then soak to get juice)
5 Table spoons or 75 ml of cream thickened
2 teaspoons or 10 ml of lemon juice
2 tablespoons or 15 grams of butter
1 pound or 400 grams of salmon escalope
Salt & Pepper
Puree the wine, truffles and any truffle juice in the blender and then put in into a saucepan on low heat. Slowly adding the cream. Cook until reduced by about 30 %. Then slowly add the lemon juice and butter, stirring on low heat. Use your eye, you know what a good sauce is ! The consistency is paramount. Stop when its ready.
Douse the thin escalopes of (3/8 or 15mm) Salmon with salt and pepper or one of the popular rubs that are in all the purveyors of fine food. Get your pan nice and hot, moderate temperature and sear the salmon for only 30 seconds with no oil or fat. Turn it over for a count of 5. Salmon is best for this dish a bit rare.
Serve the sauce under the salmon.
