The fish is a Japanese shellfish, the truffles are French black Perigord, and the combination works perfectly. Certain types of raw fish, and this not a new experiment of mine, match very well. I am always thinking how to enhance the flavour of fish and truffles is a good start.

I discovered by slicing them, it is not nearly the most efficient way. The reason is when you cut the truffle, you get a single mass, this mass does not diffuse all the truffle cell doors where the gases are trapped. When the cells are micro-screened, the perfume escapes, and the volume of taste is expanded.

Single cuts are not efficient enough, given the optimization is in the micro cuts, those cuts that diffuse all the potential and flavour. The only negative is the texture is soft whereas with a slice it is requires more effort to chew.

Categories: Truffles

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