Seasons

All Year Round

Autumn

Spring

Summer

Artichoke & Black Truffle Flan

Artichoke Puree with Black Truffle

Chilled Soup with Celeriac and Truffles

Christian Etienne's Fruit Salad

Cold Nage of Strawberries and Rabasse

Luberon Cantaloup and Rabasse

Rabasse Celeriac Remoulade

Small Vegetables Stuffed with Truffles

Tomato Juice with Truffles

Truffenade Crostini with Eggplant and Parmesan

Truffled Fish

Truffled Gazpacho (Juice version)

Truffled Gazpacho (Olive oil version)

Truffled Goat Cheese Salad

Winter

Summer:
Truffled Fish

Serves 4

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Broom Flower Chutney(8% of Truffles)

Black Truffle Oil

Truffenade with Olives (11% of Truffles)

Other ingredient :

Truffle Oil (Sunflower or Grapeseed) from Truffieres de Rabasse
1 jar (100g) Truffenade from Truffieres de Rabasse

4 medium-textured fish fillets, such as sole, flounder, or catfish
1 onion, diced
1 tomato, diced
1 stalk celery, diced
Sea salt and pepper to taste

The recipe

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1. Preheat the oven to 450F/250-270C/#8.

2. Cut four pieces of aluminum foil or parchment into 14 x 12 inch rectangles. Fold each in half lengthwise. Place on baking sheets, 2 per sheet. Brush half of each with truffle oil.

3. In a bowl, toss the vegetables with a half jar of Truffenade. Season to taste.

4. Divide the vegetables among the oiled half of the parchment squares. Top with a fish fillet. Sprinkle with Truffled Olive Oil and season to taste.

5. Fold the top half of parchment over the fish, then seal tightly by pinching the packet closed on three sides.

6. Bake for 12-15 minutes. The parchment should be slightly puffed, and a bit browned. Open one to check that the vegetables are soft.

My advice: The Truffenade can be replaced by Vegetables Confit with Truffles TRUFFIERES DE RABASSE.