Serves 4



170g madai

Garlic-truffle butter

10g garlic, minced

30g butter

30g olive oil

2g salt

60g truffle sauce

4g black truffle oil

To serve

4 sourdough bread slices

Olive oil

4 portions sashimi

Fleur del sel and black pepper

8g microplaned fresh black truffle

Micro chives



Slice the madai into slices of ¼ inch thick, 3 inches long and 1¼ inches wide.

Garlic-truffle butter

In a medium sauté pan combine the butter, garlic and olive oil and cook over medium heat until garlic is almost golden. Transfer to a bowl over ice and stir with a rubber spatula until emulsified. Whisk in truffle sauce, salt and truffle oil and reserve.

To serve

Remove the bottom crust of the sourdough, and cut into ¾ inch thick, 3 inches long and 1¼ inches wide. Liberally coat a piece of bread with the truffle butter. Cook in a 400 degree oven until it begins to toast, then transfer to the broiler and cook until lightly crispy. Put the toast in the center of a small plate and cover with the sashimi. Micro plane the truffle on top of the fish, then drizzle with olive oil, season with the fleur de sel and black pepper, and finally top with micro chives.