Ingredients
- 4 tbsp (1/2 stick) unsalted butter, at room temperature
- 2 tbsp black truffle oil
- 1 tbsp sliced fresh or jarred black truffles
To make the truffle butter, place the butter, truffle oil, and black truffles in the bowl of a food processor and blend until the truffles are completely incorporated. Use a rubber spatula to scrape the mixture out onto the lower half of a long sheet of plastic wrap. Fold the top portion of the plastic wrap over the butter and gently roll and shape it into a 11/2-inch-wide log. Twist the ends of the plastic to seal. Freeze or refrigerate the butter until it is hard, about 2 hours. (The butter can be refrigerated up to 5 days or frozen up to 3 months.)
Ingredients
- 1 ripe, completely blackened plantain, peeled and thinly sliced on the diagonal
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- pinch of freshly ground black pepper
To make the plantain slices, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Place the plantain slices on the prepared baking sheet and drizzle them with the olive oil. Sprinkle with the salt and pepper. Cook until the plantains are dark brown, about 20 minutes.
Ingredients
- 4 6-ounce salmon fillets
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp vegetable oil
- 1/2 cup dry white wine (such as pinot grigio)
- 1/2 cup chicken stock or store-bought chicken stock
Meanwhile, to make the salmon, season the fish with the salt and pepper. Heat a large nonstick skillet over high heat. Add the vegetable oil and place the salmon flesh side down in the pan. Cook without moving until the underside is golden brown, 2 to 3 minutes. Use a spatula to flip over the salmon to cook the other side until it is golden brown, another 2 to 3 minutes. Pour in the white wine and chicken stock and cook until the sauce is reduced by half and the salmon is cooked through, 5 to 7 minutes longer.
Slice the log of truffle butter into 4 pieces. Divide the plantains among four plates. Place a piece of salmon on top of the plantains and a pad of truffle butter on each piece of fish (the butter should melt right over the salmon). Divide the sauce from the pan among the plates and serve.
Recipe courtesy of New Latin Classics by Lorena Garcia and Raquel Pelzel/Ballantine Books, 2011.
