Pan-Roasted King Salmon with White Truffle Cream
Farmers Market Wild Arugula, Heirloom Baby Cherry Tomatoes, Avocado
Pine Nuts, French Lentils, Meyer Lemon Vinaigrette
Inspired by a trip to the Farmers Market, fresh king salmon was pan-roasted and served over organic French lentils seasoned with just a kiss of my Meyer Lemon Vinaigrette along with wild arugula, irresistible baby cherry tomatoes, lightly toasted pine nuts, and avocado.
The sauce is made with La Tartufata blended with creme fraiche which added a velvety nuance to the dish. A preserved truffle product from Gourmet Attitude, La Tartufata is an earthy intense white truffle cream. This dinner was a delightful marriage of earth, garden, and sea. It’s the third in a series of three meals, each featuring one of the preserved truffle goodies in the “Trio Boutique.” We especially liked dipping the little heirloom tomatoes in the truffle cream sauce…
Trio Boutique
The folks at Gourmet Attitude suggest serving La Tartufata on rice, tagliatelle, gnocchi, meat and egg based dishes. At little goes a long way, use one teaspoon per person, blending with cooking water, cream and butter.
TRUFFLE LOVE GIVEAWAY – THROUGH MARCH 9TH
Gourmet Attitude would like to share their products and their Facebook page with us!
For a CHANCE TO WIN a fabulous Trio Boutique:
1. “Like” the Gourmet Attitude Facebook page HERE.
2. AND leave a comment on one of Taste With The Eyes’ Truffle Love Dinner posts.
3. That’s it. Bonne Chance and Buona Fortuna!
Truffle Carpaccio
Ingredients: summer truffles, olive oil, salt, flavorings.
Truffle Honey
Ingredients: acacia honey, white truffles, flavorings.
La Tartufata (White Truffle Cream)
Ingredients: porcini mushroom, olive oil,
white truffles, salt, wine vinegar,
vegetable extracts, spices, flavorings.
Retail $73
A Farmers Market Dinner ~ Featuring Salmon & Truffle Cream
Whisk 1 T. La Tartufata White Truffle Cream with 4 T. creme fraiche. Season to taste with salt and pepper. Pan-roast fresh king salmon to medium-rare. Artfully decorate a platter with the truffle sauce. Place salmon over organic French lentils. Arrange wild arugula, heirloom baby cherry tomatoes, cubed avocado, and toasted pine nuts on the side. Drizzle lentils and vegetables with Meyer Lemon Vinaigrette.
Truffle Love Dinner Series ~ Three Dinners Featuring Preserved Truffles
#1 ~ A Sweet & Savory Dinner ~ Featuring Truffle Honey (here)
Pan-Seared & Roasted Pork Loin Wrapped in Bacon
Demilune of Baked Butternut Squash & Apple with Truffle Honey & Rosemary
Sauteed Purple Cabbage with Truffle Honey, Balsamic Vinegar, Caraway Seeds
#2 ~ A Heavenly Dinner ~ Featuring Truffle Carpaccio (here)
First Course:
Cucumber & Truffle Carpaccio with Bucheron
Olive Oil, Verjus, Fleur de Sel, Chives
Second Course:
Filet Mignon Wrapped in Speck
Duxelles with Truffle, Potato Cake, Creme Fraiche, Truffle Carpaccio
Painted Bordelaise Reduction
#3 ~ A Farmers Market Dinner ~ Featuring Salmon & Truffle Cream
Pan-Roasted King Salmon with White Truffle Cream
Farmers Market Wild Arugula, Heirloom Baby Cherry Tomatoes, Avocado
Pine Nuts, French Lentils, Meyer Lemon Vinaigrette
Like truffles? “Like” my friends at Gourmet Attitude Facebook page HERE.
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
I just ordered some truffle cream and can’t wait to give it a try. I love truffles on just about everything. Thank you for the great recipe ideas!
I’m going to have to see if I can find the truffle cream here in New Hampshire…as I love the flavor of truffles.