HAVE A FABULOUS FLAVOUR EXPERIENCE!

This week you should try one of Chef Niemand’s bold and innovative chocolate recipes. Be daring and you will be surprised. It is also extremely easy, but very impressive.

Salmon with white chocolate and truffle sauce

Use 150g of salmon per person. Cook the salmon in non stick frying pan (stove top) for 2 minutes in 50ml olive oil. Transfer the salmon into an oven dish and bake for 10 minutes at 160°C. In the mean time, add 80g butter to the salmon pan, let the butter foam and fry 250g wild mushrooms for 3 minutes. Season well.

For the sauce

Heat 500ml of fresh cream to just below boiling point. Remove from the heat and add 150g good quality white chocolate, stirring until it has melted. Stir in a few drops of truffle oil, taste and add more according to taste – be careful as truffle oil has a very pungent taste. Put the salmon on a plate and top with the mushrooms and pan jus. Drizzle with the warm chocolate-truffle sauce and serve immediately.