In the coming weeks, we will have these recipes available as downloadable individual records. You will find them in this section, as well as in the “Good recipes” category in our blog.
RECIPES WITH OUR SEA SALT AND BLACK TRUFFLES
Sea scallops with sea salt and black truffle (Recipe for 2 people - Preparation time: 8 min - Cooking time: 7 min):
In olive oil (you can use our extra virgin olive oil flavored with black truffle: condiment aux saveurs de truffe noire à l’huile d’olive extra vierge in large size bottle or small size bottle with spray).
Fry the sea scallops on each side until they take a golden brown color.
Arrange on plates and, then add some sliced Bayonne ham (slightly fried) around, and finally put on each sea scallops some grains of our sea salt with black truffle.
Accompany your meal with lamb's lettuce salad with a vinaigrette made from our Modena balsamic black truffle flavored vinegar (vinaigre balsamique de Modène saveur truffe) and decorated with 2 finely chopped shallots.
Small hot toasts with summer truffle carpaccio and sea salt with black truffle (Recipe for 3-4 people - Preparation time: 8 min - no cooking):
Slightly toast some small rustic bread slices, then pour on each slice a few drops of olive oil coming from the summer truffle carpaccio jar, and if not enough oil, add a few drops from our extra virgin olive oil flavored with black truffle: condiment aux saveurs de truffe noire à l’huile d’olive extra vierge in large size bottle or small size bottle with spray).
Then add the summer truffle carpaccio slices one by one on the bread slices, and top with a few grains of our sea salt with black truffle.
Enjoy hot immediately.
Salmon filet with mashed Jerusalem artichokes with sea salt and black truffle (Recipe for 4 people - Preparation time: 30 min - Cooking time: 20 min):
Preheat your oven to 170 ° C (rotating heat) and place a container of water inside to avoid over-drying atmosphere when you cooki your fish.
Pour some olive oil (for example our extra virgin olive oil flavored with black truffle: condiment aux saveurs de truffe noire à l’huile d’olive extra vierge in large size bottle or small size bottle with spray) on top of a thick salmon filet, then place it in the oven for 20 minutes.
When fish cooking is over, keep it warm in the turned off oven until your mashed vegetable and your sauce will be ready.
Prepare your mashed vegetable by steaming for 20 minutes 300g Jerusalem artichokes cut into small cubes, accompanied by 2 garlic heads.
Meanwhile, prepare your sauce by frying in a pan at high heat 10 grams of butter with a small shallot, then add 10cl white wine.
Cook for 3 minutes, add 35cl liquid cream and 40cl whole milk, then cook again for 5 minutes at medium heat.
Season according to your taste with our salt with forest mushrooms and fine herbs (sel aux champignons forestiers et fines herbes) and let reduce at low heat for 10 minutes.
When cooked, mix the Jerusalem artichokes and garlic, and stir together with about 20g of butter cut into small pieces, in order to create an emulsion.
Place your salmon filet on a plate with mashed Jerusalem artichokes all around, then cover with your sauce and sprinkle a few grains of our sea salt with black truffle and serve immediately.
You can replace the Jerusalem artichoke with potatoes, selecting varieties with strong taste (Vitelotte, Ratte du Touquet, Bonnotte Noirmoutier, Roseval).
Mashed potatoes with sea salt and black truffle (Recipe for 6 people - Preparation time: 15 min - Cooking time: 30 min):
This simple dish is transformed into an exceptional one with our sea salt with black truffle.
Peel 1kg potatoes (select Agata or Bintje), wash them and cut them into cubes.
Cook them in a pan or casserole, covered with water for 20 to 25 minutes.
Prick the potatoes with a knife or fork to check and adjust the cooking time.
Then drain the potatoes, add 1 tablespoon of butter, 80ml whole liquid cream and 100ml whole milk, and mix evenly.
Once mix is achieved, add 1 pinch of nutmeg and mix again.
Heat again for 5 minutes at low heat, and then sprinkle our sea salt with black truffle on the plates right before you serve.
Salad with sea salt and black truffle (Recipe for 2 people - Preparation time: 5 min - no cooking):
Select a good salad as a green oak leaf, a heart of lettuce or a lamb's lettuce salad.
The vinaigrette or lemon sauce has to be light not to hide the smell of black truffles: use olive oil (such as our extra virgin olive oil flavored with black truffle: condiment aux saveurs de truffe noire à l’huile d’olive extra vierge in large size bottle or small size bottle with spray) and add fresh herbs instead of onions, shallot or garlic.
Sprinkle slightly with our sea salt with black truffle and serve.
Suggestion of a good deal of wine with dishes flavored with our sea salt with black truffle: prefer a white wine from Chablis or a dry Jurancon. Remember to drink in moderation because alcohol abuse is dangerous for health.
The content of this section will be enriched progressively as our site is being created. We thank you for your understanding.
COMMENTS ON THE RECIPES
Mushrooms are low in calories, rich in fiber and minerals, but in our recipes, to magnify and give relief to the incomparable flavors of the mushrooms, we recommend the use of butter, whole milk, full cream (thick or liquid), olive oil, goose grease or duck grease, all of which are fat calories. These recipes are also to be enjoyed occasionally as part of a varied and balanced diet.
You always have the ability to use fat reduced ingredients. Butter certainly brings a unique taste, but it burns at 120 ° C and becomes toxic. So it is better to clarify it (without casein, butter is resistant to 220 ° C) or using a knob of fresh butter after cooking off the heat, after having the mushrooms cooked with a neutral fat, such as grape seed oil.
To clarify your butter, cut it into cubes and melt it over low heat in a saucepan, small enough to be able to clearly separate the different layers in height which will dissociate:
- Casein will froth on the surface: remove it with a spoon that you will rinse regularly,
- Once you have removed all the white surface layer, pour very gently melted butter in a bowl and use a spoon to keep the whey at the bottom of the pan.
We advise you not to add too much garlic for its power and pungency often outweigh the delicacy of the mushrooms. In our recipes, we recommend the use of our salt with forest mushrooms and herbs, which is a complete seasoning with salt, pepper, garlic, aromatic herbs (parsley, thyme, tarragon) and mushrooms (porcini, small mushrooms, horn of plenty mushrooms, morels), with only 2.5% of garlic. If you really want to put garlic in addition, blanch it to soften and add it in the middle of cooking so that it does not burn.
As for the iconic parsley (garlic and parsley), it lends itself to many mushrooms, provided, however, to have a light hand also. Salt and pepper before serving mushrooms, and preferably not during their cooking because salt makes disgorge mushrooms and pepper becomes bitter when heated.
In conclusion, we remind you of the main recommendations of the French National Health and Nutrition Programme (PNNS - www.mangerbouger.fr):
- Do regular physical activity at a rate of at least 30 minutes a day,
- Balance and vary your diet:
o Reduce the intake of sugars and fats in your diet,
o Eat 5 fruits and vegetables daily,
o Reduce your salt consumption.
DISCOVER OUR VARIOUS BLOG POSTS:
- About Eguisheim,
- Eguisheim Mushroom Festival,
- Mushroom picking,
- Mushroom drying,
- Poisoning by mushrooms,
- The largest living being on earth is a mushroom,
- Ticks and Lyme disease,
- Mushroom radioactivity.