Salmon and Truffle Hure from Sauces: Classical and Contemporary Sauce Making by James Peterson
This hure is made by layering very thin, lightly cooked slices of salmon with sliced truffles and truffle-flavored meat gelée. The hure is then allowed to set i
Ingredients
- beef gelée
- brown veal
- fresh black truffle
- pepper
- salt
- extra-virgin olive oil
- salmon fillet
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