Salmon and Truffle Hure

Preparation info

  • Difficulty

    Easy

  • Yield:

    4

    First-course Servings

Appears in

Sauces

By James Peterson

Published 1991

  • About

This hure is made by layering very thin, lightly cooked slices of salmon with sliced truffles and truffle-flavored meat gelée. The hure is then allowed to set in a truffle-lined bowl so that once unmolded, it is completely black and shining with gelée.

Ingredients

skinless salmon fillet 8 oz 250 g
extra-virgin olive oil 2 tbsp 30 ml
salt and pepper to taste to taste
fresh black truffle 1 large 1 large
brown veal or beef gelée 1 cup 250 ml

Method

  1. Preheat the oven to 300°F (150°C). Slice the salmon into squares about 5 inches (12.5 cm) on each side and inch (3 mm) thick. Place each slice on a small individual sheet of aluminum foil that has been very lightly brushed with olive oil.
  2. Sprinkle the salmon with salt and pepper. Place the sheets of aluminum foil with the salmon slices on a sheet pan and place in the oven for approximately 20 seconds, until the surface of the salmon has begun to cook slightly. Do not cook the slices all the way through. Remove from the oven and let cool.
  3. Slice the truffle—there’s no need for peeling—with a Japanese mandoline. (A large truffle should yield approximately 60 paper-thin slices.)
  4. Cover each of the salmon slices with the sliced truffles, reserving 20 to 30 truffle slices to line the mold. Gently stack the truffle-covered slices of salmon, leaving them on the bottom piece of foil. Place the stack on a plate and cover with plastic wrap. Refrigerate for 2 to 3 hours, so the truffles permeate the salmon with their perfume.
  5. Bring the gelée to a simmer in a 1-quart (1 liter) saucepan. Remove it from the heat and add the reserved truffle slices. Cover the saucepan and let it cool.
  6. Strain the infused gelée into a mixing bowl, reserving the truffle slices. Place the bowl with the gelée over a bowl of ice. Stir the gelée until it is just on the verge of setting.
  7. Place a 2-cup (500 milliliter) round-bottomed bowl in another bowl of ice. Line the inside of the bowl with a piece of plastic wrap and then line with the gelée. Coat the bowl as often as necessary to produce a ¼-inch-thick (5 mm) layer of gelée.
  8. Line the bowl with the reserved truffle slices until none of the interior of the bowl is visible.
  9. Layer the inside of the bowl with the truffled salmon slices and the almost-set gelée. Take one slice at a time, leaving the truffles clinging to the salmon, and arrange the slices in the bowl so that you end up with a stack with gelée and truffles between the layers. Continue until the bowl is full and all the ingredients have been used.
  10. Cover the bowl with plastic wrap and refrigerate for 2 hours to set.
  11. When ready to serve, place the bowl in another bowl of hot water for 10 to 15 seconds. Turn the salmon hure onto a round silver tray and remove the plastic wrap. (Silver contrasts well with the black truffles.) Serve the hure at the table with a spoon.