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Plaice in "demi-deuil", white truffles and spinach cream Recipe
Plaice in "demi-deuil", white truffles and spinach cream
Hiroyuki Hiramatsu, Hiramatsu, Japon
Hiroyuki Hiramatsu, Hiramatsu, Japon
Flavors of Japan
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note

The French culinary term "demi-deuil," or "half-mourning," describes dishes containing both black and white ingredients. In classic cuisine, the "white food" (usually poultry, replaced here by a fish) is encrusted with slices of truffles.

- Butter
- Parmesan cheese
- salt
- lemon juice
  1. Place slices of white truffle between the skin and flesh of the plaice (the black skin side with the bones) and steam cook at a low temperature using a sous-vide (vacuum) process.
  2. Steam cook the spinach; blend until smooth with white truffle, butter and parmesan.
  3. Combine with some hollandaise sauce that has been prepared separately.
  4. Season with salt and a little lemon juice.
  5. Arrange the plaice and the spinach on a plate and grate white truffle over top at the moment of serving.
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