Truffle Salt
Table or cooking sea salt with dried Summer Truffle (Tuber aestivum Vitt.). This is an ideal condiment to season pasta, risotto, meat, carpaccio, grilled fish, eggs, salad, potatoes and vegetables.
INGREDIENTS
Coarse table salt, dried summer truffle (Tuber aestivum vitt.) 2% (corresponding to 8% of fresh truffle), flavourin
NUTRITIONAL VALUES
Energy kJ 16 kcal 4 – Fat g 0,0 of which saturates g 0,0 – Carbohydrate g 0,1 of which sugars g 0,1 – Protein g 0,5 – Salt g 98,0
Discover our recipe
Fried Fish with Truffle Salt Selektia
ingredients
Whitebaits
Selektia Truffle Salt
Flour
PORTIONS
4 People
PREPARATION
quick and easy
preparation
Start by placing the whitebaits in the flour, making sure they are well floured. Sift the floured whitebaits to remove excess flour. Heat the oil in a saucepan until it reaches the ideal frying temperature
Check the temperature of the oil by placing a small fish in it to see if it sizzles. Once the oil is hot enough, dip and fry all the whitebaits. They will be ready in a few seconds, golden and crispy.
Drain the fried whitebaits on absorbent paper to remove excess oil.
Salt them with Selektia truffle salt and serve them in a paper bag.
Discover our recipe
Fried Fish with Truffle Salt Selektia
ingredients
Selektia Truffle Salt
Lemon
Sugar
Beef fillet
PORTIONS
4 People
PREPARATION
quick and easy
preparation
Start by placing the beef tenderloin in the freezer for 24 hours. After this time, remove the fillet and leave it to soften at room temperature.
On a plate, create a base by mixing sugar and Selektia truffle salt.
Place the fillet on the sugar and salt base, then sprinkle with another dusting of sugar and cover completely with the truffle salt.
Cut the lemon into thin slices and arrange them on top of the fillet covered in salt. Leave to marinate for about 1 hour and a half.
After marinating, uncover the fillet and immerse it in water to remove the salt. Dry the fillet by patting it with kitchen paper.
If you want to make cutting easier, you can put the fillet back in the freezer to harden. Once hardened, cut it into thin slices and place them on a plate.
Add a pinch of salt and, if you like, complete the dish with a little liquid cream as a condiment over the meat.
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Buy our Truffle Salt
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Truffle Salt
Table or cooking sea salt with dried Summer Truffle (Tuber aestivum Vitt.). This is an ideal condiment to season pasta, risotto, meat, carpaccio, grilled fish, eggs, salad, potatoes and vegetables.
INGREDIENTS
Coarse table salt, dried summer truffle (Tuber aestivum vitt.) 2% (corresponding to 8% of fresh truffle), flavourin
NUTRITIONAL VALUES
Energy kJ 16 kcal 4 – Fat g 0,0 of which saturates g 0,0 – Carbohydrate g 0,1 of which sugars g 0,1 – Protein g 0,5 – Salt g 98,0
Discover our recipe
Fried Fish with Truffle Salt Selektia
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Whitebaits
Selektia Truffle Salt
Flour
preparation
Start by placing the whitebaits in the flour, making sure they are well floured. Sift the floured whitebaits to remove excess flour. Heat the oil in a saucepan until it reaches the ideal frying temperatur
Check the temperature of the oil by placing a small fish in it to see if it sizzles. Once the oil is hot enough, dip and fry all the whitebaits. They will be ready in a few seconds, golden and crispy
Drain the fried whitebaits on absorbent paper to remove excess oil.
Salt them with Selektia truffle salt and serve them in a paper bag.
Shop online
Buy our
Truffle Salt
Do you have a restaurant or are you a distributor?
Discover our recipe
Fried Fish with Truffle Salt Selektia
PORTIONS
4 People
PREPARATION
QUICK AND EASY
ingredients
Selektia Truffle Salt
Lemon
Sugar
Beef fillet
preparation
Start by placing the beef tenderloin in the freezer for 24 hours. After this time, remove the fillet and leave it to soften at room temperature. On a plate, create a base by mixing sugar and Selektia truffle salt. Place the fillet on the sugar and salt base, then sprinkle with another dusting of sugar and cover completely with the truffle salt.
Cut the lemon into thin slices and arrange them on top of the fillet covered in salt. Leave to marinate for about 1 hour and a half. After marinating, uncover the fillet and immerse it in water to remove the salt. Dry the fillet by patting it with kitchen paper.
If you want to make cutting easier, you can put the fillet back in the freezer to harden. Once hardened, cut it into thin slices and place them on a plate. Add a pinch of salt and, if you like, complete the dish with a little liquid cream as a condiment over the meat.
Shop online
Buy our
Truffle Salt
Do you have a restaurant or are you a distributor?
