BROUILLADE and TRUFFLE PUREE
Cooking fresh black truffles is easy because the truffles do all the work! The only obligation is to let the truffles macerate overnight in an airtight jar with eggs or cream or oil or butter. During maceration, the aroma and flavor of the truffle will become acquainted with other foods and then nothing will dissociate them. Nevertheless, it will not be necessary to cook at a high temperature.
Truffle butter is also excellent for spreading on toasted bread as an aperitif or to let melt on vegetables or on hot red or white meat or on a fillet of school fish or fresh salmon
Choose them rather small (40 or 50 g) which will be beneficial for the wallet! The fresh black truffles can be kept closed in an airtight jar in the fridge.
Once grated, always keep them in the jar in the fridge.
Per person :
For the scrambled egg, 1 egg
1 tbsp fresh cream
2 tbsp grated fresh black truffle with the small side of the grater
1 tsp fat
For the mash, 2 potatoes, peeled and cut into pieces
1 or 2 tbsp hot milk (if needed)
1 tsp soft butter
1 tbsp fresh black truffle, grated with the small side of the grater
Salt
The day before. For the brouillade, in a bowl beat egg and cream, salt. In an airtight jar place the 2 tsp of grated truffle and the egg/cream preparation. Close the jar and shake it to mix everything. Refrigerate overnight.
For the mash, In a jar place the butter and crush it with a fork. Add the tsp of grated truffle and mix again until you obtain a homogeneous paste, cover and set aside in the fridge.
The next day. Take the preparations out of the fridge at least 1 hour before the meal.
In a saucepan place the potatoes, add enough water, salt, bring to the boil then lower the flame and cook until the water has completely evaporated. Preheat the oven to Th (150°). Out of the faucet, mash the potatoes with the potato masher. Once everything has been crushed, add the milk, mix, add the truffle butter, mix then place in the oven, In the oven add the serving dish which will warm up while waiting to be used.
In a frying pan, melt and heat the fat, stir the egg/cream/truffle mixture then pour it into the frying pan. Cook over low heat, stirring, then “scramble” the eggs, stirring constantly. When cooked but still “runny” turn off. In the warmed serving dish, arrange scrambled eggs and mashed potatoes and serve immediately. Nice kitchen to all, Régine