Vinaigrette for Oysters

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Pour vinaigrette over fresh shucked oysters, garnish with finely chopped chives and a little ocean trout roe or caviar, and serve with a glass of champagne. Alternatively, mix a teaspoon of wasabi paste with 50 ml of Tetsuya's Vinaigrette for Oysters, and pour over a carpaccio of salmon or tuna. Perfect served with a glass of sauvignon blanc.

Garnish: Finely chopped chives and a little Ocean Trout Roe. Serve with a glass of champagne

Vinaigrette for Salads

Salad-vinaigrette

 

Dress any style of salad leaves or steamed vegetables.

Lightly coat chicken, lamb or fish before barbequeing or grilling.

Drizzle over a simple tomato or roast chicken salad.

 

Truffle Salt

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Great Taste Award U.K 2010.

Tetsuya suggests sprinkling it over wedges of heirloom tomatoes or over buttered toast. It can be used to dress pasta, combined with extra virgin olive oil and garlic, or can be tossed through steamed vegetables. Sprinkle it on beef or fish (it is particularly recommended for tuna). Or make your soft-boiled egg really special with a touch of this salt. 

Black Truffle Salsa

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It can be tossed through pasta for an exquisite hint of truffles, or a teaspoon added to scrambled eggs to lift the simplest of meals. 

 

 

 

Tetsuya's Truffle Butter

  • 40g Tetsuya's Black Truffle Salsa
  • 160g unsalted Butter (softened)
  • 25g Parmesan cheese (finely grated)
  • Mix together Truffle Salsa, softened butter and grated Parmesan until well combined.
  • Taste and add a little more Truffle Salsa if you enjoy a stronger flavour.
  • Spoon into a butter dish, cover and refrigerate: it can be refrigerated for up to 1 week.
  • Serve with crusty bread.