Anchovies with Black Truffles, Forest Honey and Wild Mushrooms

Eduard Xatruch – Restaurant Compartir, Cadaqués.

In this dish, CAVIAROLI is used to dress the main ingredient, anchovies, without blending with the truffle oil, an ingredient used in the sauce.
CAVIAROLI allows us to separate the olive oil from the other ingredients, ensuring that it is savoured at the right moment with the desired components of the dish.

Ingredients (serves 4)
For the anchovies8 salted anchovies
250 g extra virgin olive oil
  1. Soak the anchovies in cold water for 1 hour.
  2. Drain and separate the fillets, trying not to break them. Using a small knife remove the bones.
  3. Cover the de-boned anchovies with olive oil and place in the fridge.

NOTE: Soaking time depends on how salty the anchovies are.

For the black truffle oil10 g tuber melanosporum black truffles
70 g corn oil
  1. Blend the truffle and the olive oil using a blender.
  2. Vacuum-pack the mixture, place it in a pot of water and simmer at 64ºC for 3 hours.
  3. Leave to cool to room temperature and refrigerate for 24 hours.
For the wild mushroom confit8 small wild mushrooms
200 g olive oil
1 garlic clove
Salt
2 g black peppercorn
½ bay leaf
  1. Clean off or remove the very base of the mushroom stalk.
  2. Blanch the mushrooms for 5 seconds in salted boiling water.
  3. Mix the olive oil, garlic, bay leaf and pepper together.
  4. Heat, and when the garlic starts to fry, remove from the heat and add the blanched mushrooms.
  5. Simmer on a low heat for 20 minutes. Remove from the heat and store at room temperature.

 

Others20 g Picual CAVIAROLI
10 g toasted pine nuts
2 thin slices of coca bread
15 g forest honey
12 fresh chervil leaves

FINISHING TOUCHES AND PRESENTATION

Arrange 4 anchovy fillets on the plate.

  1. Cut the mushrooms in half and place 4 halves between the anchovies. Dress the mushrooms with truffle oil and drizzle on the base of the plate.
  2. On top of the truffle oil, drizzle the forest honey and toasted pine nuts.
  3. Lastly, break the toast into pieces, leaning them against the mushrooms. Spoon the CAVIAROLI on top of the anchovies and sprinkle the chervil leaves over.