Hallelujah: a recipe with truffle and avocado
More you don't need in your life. Truffle. And. Avocado. In. A. Recipe. That's the dream of the average millennial. Go on, into the kitchen you. And us.
Toast with avocado, chicken thigh, Parmesan cheese and ‘60 seconds homemade truffle mayo’ for two people.
Ingredients
4 chicken thigh fillets (approx. 300 g) olive oil
2 thick slices of sourdough bread
1 avocado
sushi vinegar
2 tbsp truffle mayonnaise, homemade or your favorite from the store
30 g Parmesan cheese, grated
cress
salt and pepper
For the ‘60 seconds homemade truffle mayo’
250 ml sunflower oil
20 ml lemon juice (the juice of approx. ½ lemon)
½ tsp white wine vinegar
1 tsp balsamic syrup
pepper and salt, to taste
1 egg, at room temperature (you only need the yolk)
1 to 2 tbsp truffle tapenade
Needed: immersion blender
Preparation
Truffle is a delicious flavor enhancer with avocado. This recipe also includes instructions for a quickly prepared truffle mayonnaise. Further in the book, you will find another recipe with truffle mayonnaise, the crispy gnocchi with avocado-truffle bomb (p. 98).
Fry the chicken thigh fillets in some olive oil over high heat until golden brown and slightly crispy. Toast the slices of sourdough bread in a toaster. Meanwhile, make the truffle mayonnaise.
For the truffle mayonnaise, pour the sunflower oil into a tall round measuring cup (that belongs to the immersion blender). Add all the ingredients for the mayonnaise except the egg and the truffle tapenade. Separate the egg and carefully place the yolk in the measuring cup with the oil mixture. Move the cup a little until the yolk is exactly in the center of the bottom. Place the immersion blender - carefully - on top of the yolk (it must remain whole!) and turn it on. Slowly pull the immersion blender up in one motion (read: very slowly!), continue until you reach the top of the emulsion. And there is your mayonnaise.
Put the mayonnaise in a bowl and add the truffle tapenade. Use a bit more tapenade if you're a big truffle fan.
To cut the avocado fans, slice the avocado in half lengthwise, remove the pit and peel off the skin. Place both halves of the avocado smeared with sushi vinegar and with the rounded side facing up on your cutting board. Cut - across the width - into thin slices. Gently press on both halves to create a fan (make sure there is some overlap). Later, move the fans with a flat spatula.
Spread the truffle mayonnaise on the warm toast. Pull the chicken thigh fillets apart with two forks. Place the fillets on the truffle mayonnaise, sprinkle the Parmesan cheese over it and finish with the avocado fan, cress, and pepper and salt.
When making mayonnaise, it is really essential that you do everything in one motion; stopping or moving back and forth for a moment will cause your mayonnaise to split.
The Avocado Show
€18,50
Text: The Avocado Show
