Salsify With Truffle Coulis

Recipe Ingredients

1		Black truffle
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Truffle oil
2 teaspoons	10ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
		Reserved fois fat with shallots - see * Note
3 cups	438g / 15oz	Small-diced salsify - blanched
		(substitute parnsips if salsify is not
		Available)
1		Truffle oil - to drizzle
2 tablespoons	30ml	Chopped chives

Recipe Instructions

* Note: See the "Whole Roasted Fois Gras" recipe which is included in this collection.

Slice the truffle. In a saute pan, heat the olive oil. When the pan is hot, saute the truffles for 30 seconds. Remove from the heat and puree in a food processor. While the machine is running add the truffle oil and water. Season with salt and pepper.

In a saute pan, heat the fois fat and shallots. Add the salsify. Saute for 2 to 3 minutes or until the salsify is heated through. Stir in the truffle coulis. Season with salt and pepper. Slice the fois into 6 slices. Spoon the salsify and truffle coulis onto a plate. Lay the fois gras directly on top. Drizzle truffle oil around the plate. Garnish with chives and black pepper.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2328 broadcast 06-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.