let's get to it
how to make
Serves: 4
- 350ml whole or gold top milk
- 8-10 strands of saffron
- 2g TruffleHunter fresh black truffle, grated
- 200g floury potatoes (marris piper/king edward), peeled and 1.5cm diced
- 400g fillet of skinhead and de-boned monkfish tail
- Pinch of salt & pepper to season
- 20g (8 pieces) parma ham, rolled into loose roses
- 8 shaves of TruffleHunter fresh black truffle, (using TruffleHunter truffle shaver)
- 120ml rapeseed oil
- 1 tbs freshly squeezed lemon juice
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