Poached truffles

Poached truffles

By
From
Becasse
Makes
6 poached truffles
Photographer
Steve Brown

Choose truffles that are firm, unblemished and extremely pungent. Poaching them in a delicate mushroom and Madeira-flavoured stock preserves them and prolongs their lifespan. They are incredibly versatile and at Bécasse we have myriad uses for them: they can be finely chopped and added to sauces and vinaigrettes or used in stuffings and terrines.

Ingredients

Quantity Ingredient
500ml Mushroom and Madeira consommé
salt and freshly ground pepper
madeira, to taste
6 medium-sized fresh black winter truffles, brushed free of dirt

Method

  1. Gently heat the consommé to just below a simmer. Taste and adjust seasoning then add the Madeira.
  2. Add the truffles and poach gently for around 20 minutes, or until they are tender and the consommé is very aromatic. Remove the truffles from the consommé and place them in a sterilised jar with an airtight rubber seal. Pour in enough consommé to cover the truffles – they must be completely submerged. Transfer to the refrigerator to cool, leaving the lid open. Once cold, seal and store in the refrigerator for up to 6 months.
Tags:
restaurant
Becasse
Justin
North
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