RAW FISH WITH TRUFFLES AND APPLE SCHNAPPS
* fresh wild fish (no farmed fish): branzino, plaice, halibut, pike, trout
* white or black truffle
* olive oil
* salt, cayenne pepper or white pepper
* lemon juice
* apple schnapps
Fillet the fish, remove skin and bones. Cut the fillets into very thin, small pieces (as in the preparation of salmon). If you are using pike, use only pieces from tail or belly. Season the pieces - make sure there is no "reddish" tissue left - with salt, pepper, lemon juice and "Parfum de vie", mix in a generous dash of high quality olive oil. Leave to soak for a while, then flavour the pieces with truffle and serve.
Tip: The best parts of a fish are its tail and upper part. The belly - which may however be used for cooked dishes - should not be served raw.
Serve with: fresh white bread or bread baked in a stone oven
Drink: Apple schnapps and fresh water