Seasons

All Year Round

Autumn

Spring

Summer

Winter

Boudin Blanc Truffé

Brocoli Purée with Truffles

Cauliflower cream with Truffle Juice

Chicken “A la riche”

Crème de Choux Fleur à la Truffe

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

Midnight Canapés with Truffles

Pot au Feu with Truffled Mustard

Rabasse Polenta

Sautéed Potatoes with Truffles

Sauteed Langoustines with Truffle & Broomflower jelly

truffled Filet Mignon in Crust

Winter:
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.