10g garlic, minced
30g olive oil
60g truffle sauce
4g black truffle oil
4 sourdough bread slices
4 portions sashimi
Fleur del sel and black pepper
8g microplaned fresh black truffle
Slice the madai into slices of ¼ inch thick, 3 inches long and 1¼ inches wide.
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.
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.