Magna Carta recipes

Φιλέτο μαγιάτικο με Τρούφα σε κρέμα από πορτσίνι

Category: Main dish

Ingredients for 1 portion:

  1. Amberjack fillet 200 grams
  2. Variety of 8 Species Mushrooms (trifolati) 15 grams
  3. Porcini Mushrooms Trifolati 15 grams
  4. Tops of green asparagus 30 grams
  5. Porcini Cream 30 grams
  6. White Truffle Butter 20 grams
  7. Porcini Olive oil preferably
  8. Black Truffle Carpaccio slices 10 grams
  9. Heavy cream 70 grams
  10. Persian Bleu Salt
  11. Season Pepper Wild Mushroom preferably

Preparation Time: 25 minutes

Method:

  1. Season the amberjack fillet το φιλέτο μαγιάτικο with Persian Bleu Salt
  2.  and sauté it in a non-stick pan on all sides, adding the White Truffle Butter in the end.
  3. Once it is ready, remove from the pan and let it sit on an absorbent paper towel.
  4. Then, place the  Black Truffle Carpaccio slices creating a layer on the top side of the fillet.
  5. Add in a small pot the Porcini Cream along with the heavy cream and cook until they combine and create a velvety sauce.
  6. Afterwars, sauté in a non-stick pan the asparagus along with the  Porcini Mushrooms Trifolatiand the  8 Species, salt and pepper and add a little White Truffle Butter.
  7. Finally, assemble your plate and garnish with a few drops of Porcini Olive oil and Season Pepper Wild Mushroom.
Tags: