More On Truffles, and Quick Dinner Dish

I certainly knew that when I was buying Oregon black truffles (see my earlier post), I won't be getting the same variety as featured in most of my French and European cookbooks. From the description on the Earthy Delight's site (click here):

"Fresh Black Truffles (Leucangium carthusianum) from Oregon look somewhat similar in appearance to Black Summer Truffles from Europe, but the resemblance ends there. Chefs and adventurous cooks across the country prize Oregon Black Truffles as a uniquely American delicacy, but one that is just as delicious and intriguing as their better-known (and much pricier) European cousins.

Oregon black truffles have a pronounced pungent, fruity-musky aroma and a strong flavor. While fresh Oregon black truffles don't have quite the same intensity as fresh European truffles, they are far less expensive and offer their own uniquely distinctive truffle flavor."

What I failed to notice the first time around is that the species of the truffles that I bought don't appear to be actually from genus Tuber - the genus that includes the prized European truffles. Although the truffles I have received are certainly very good and tasty, now I am eagerly awaiting the European truffle season to taste and compare. Of course, I can also get some white Oregon truffles now - they are in fact from the Tuber genus and in season now.

Meanwhile, I am cooking another dish tonight that uses truffles. Dish is once again based on a recipe from Eurodelices book on Seafood and Fish.

Recipe calls for Arctic char, I only have access to salmon, but I do have lovely two pieces (unfortunately, not even) that are already cleaned and skinned.

There are four components to this dish: cauliflower, pasta, fish, sauce. All need to be synch in preparation so as to end up on the plate at the same time and warm. Cauliflower takes the longest, so let's start there.

Clean a head of cauliflower, separate into small florets, heat water with salt and boil the florets in salted water for about 5 minutes.

Then fry in olive oil until just beginning to brown,

At the same time, cook pasta. Recipe calls for freshly made pasta - spinach cappellini (angel hair), but I am going with store bought (it is a week night and I don't have pre-made of my own) spinach fettuccine. Cook the pasta.

Cook fish. I am opting for frying the fish, but on lower heat, so as not to sear it, with olive oil.

While fish is cooking, take a bit of truffle and finely chop it.

When fish is done, take out of the skillet, add some tomato sauce (see my previous post) to the same pan. Recipe actually calls for pulp of one fresh tomato and garlic is also in the recipe - but I just made my tomato sauce two days ago, why not use a few spoons of that to save time. Add chopped truffle as well.

Cook sauce for few minutes.

To serve, place pasta in the middle of the plate, add some cauliflower around, and sprinkle with a bit of grated Parmesan.

Add fish on top.

Then add the sauce.

And enjoy! This is a delicious dish made in less than an hour, although it does require good timing and coordination, but result is certainly worth the effort!

Until next culinary adventure, good night!