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Truffles

Artichoke & Black Truffle Flan

Boudin Blanc Truffé

Brandade à la Truffe

Brocoli Purée with Truffles

Cauliflower cream with Truffle Juice

Chausson de Sole à la Truffe

Cheese Platter with Truffled Sweets

Chicken “A la riche”

Chilled Soup with Celeriac and Truffles

Christian Etienne favorite's Truffle Sauce

Christian Etienne's Apple Galette

Christian Etienne's Special Salmon Tartare

Christian's Chicken Liver Parfait

Cold Nage of Strawberries and Rabasse

Crème Glacée à la Truffe

Filet of Sole with Truffle “Beurre Blanc

Filets of Sole with Truffle Sauce (Celeriac Sauce or Porto Sauce)

Fresh Pasta with Truffle

Gratin of Swiss Chard with Truffles

Jean Louis Martin's French Toast a la Provencale

Leg of Lamb with Truffled Ragout

Millefeuille Marron & Truffe

Pumpkin Purée with Rabasse

Pureed Jerusalem Artichokes with Truffles

Rabasse Polenta

Sautéed Potatoes with Truffles

Scallops of Foie Gras and Quince with Truffle Port Sauce

Small Vegetables Stuffed with Truffles

Smashed Potatoes with Truffles

Souffled Omelet with Truffles

St Jacques Roties à la Truffe

Steamed White Asparagus with Truffled Vinaigrette

Tomato Juice with Truffles

Truffle Brie Cheese

Truffle Pannacotta

Truffle Parmentier Gratin

Truffled Crème Brulee

Truffled Gazpacho (Juice version)

Truffled Whipped Cream

Veau facon Strogonoff à la Truffe

Truffle Flavoured Oils and Vinegars

Condiments and Truffle-Flavoured preparations

Truffles Sauces

Honey and Truffle Chutneys

Wild Mushrooms

Professional ingredients

Truffles

Rabasse Spray

Black Truffle Oils and Vinegars

Truffles:
Filets of Sole with Truffle Sauce (Celeriac Sauce or Porto Sauce)

Serves 4

Truffières de Rabasse Ingredients

Celeriac and Truffle Sauce (5% of Truffles)

Truffle and Port Wine Sauce (4,5 % of Truffle)

Preserved Truffles

Fresh Truffles

Truffelette ® (31% of Winter Truffles)

Fresh Truffles

Preserved Truffles

Other ingredient :

2 tablespoons (35g) Black Truffle by Truffieres de Rabasse
1 tablespoon of Truffle sauce Celeriac Sauce (or Port Sauce) by Truffieres de Rabasse

4 filets of sole
Butter
1 sheet prepared puff pastry
Egg wash, made with 1 beaten egg
Sea salt
Freshly ground pepper

The recipe

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1 Have your fishmonger prepare small filets of sole.

2 Preheat the oven to 350F.

3 Place a filet in each of 4 buttered ramekins. Top each with a nugget of butter and a pinch of Truffle Shavings/Breakings. Add a drop of Port and 1 tablespoon of either Celeriac or Porto Sauce.

4 Roll out your pastry on a floured surface. Use a round, fluted cutter ½ inch larger than the diameter of the ramekin. Cut 4 rounds.

5 Set a round of pastry atop each ramekin. Press the edges to enclose the filling. Brush with an egg wash. Prick the crust to let steam escape.

6 Bake until the pastry is golden brown, about 10 minutes.

My advice: Serve with Wild white rice.