Sturgeon Cheek Salad with Truffle Butter and Fennel, a recipe from Quebec on Gourmetpedia
Sturgeon Cheek Salad with Truffle Butter and Fennel, a recipe from Quebec on Gourmetpedia
Ingredients
- - 400 g (14 oz.) assorted greens or mesclun
- - 120 g (4 oz.) Sturgeon (or other fish) cheeks
- - 40 g (1 1/2 oz.) Black Truffles
- - 20 g (2/3 oz.) French shallot, minced
- - 120 ml (1/2 cup) white wine
- - 200 g (7 oz.) salted butter, at room temperature
- - 30 g (1 oz.) fresh Fennel
- - Salt and pepper
- - 10 ml (2 tsp.) oil
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