Filet of Sole with White Truffle Foam

Pasta dishes are simply always delicious!

Dirk Decius’s menu: Pasta with white truffles (entrée), chicken broth with black truffles (soup), fillet of sole with white truffle foam (intermediate course), fillet of veal with black truffle sauce (main course), served with creamed savoy cabbage and potato cookies, cheese truffles (cheese), 2 scoops of nougat praline ice cream with vanilla sauce and seasonal fruit as garnish (dessert)

Soak the red long grain rice (or wild rice) preferably for one night and then cook it gently with the soaking water and salt (simmer on low heat).

Poach the sole fillets in fish stock (or white wine with water) with salt, truffle juice and butter. Boil the stock a little bit with the whipped cream. Put the red long grain rice on plates, put the poached sole fillets, pour the sauce and garnish with truffle slices.

White wine for this:

Erbacher Reinhell (1989), Weissburgunder and Chardonnay, Spätlese, dry, Schloss Reinhartshausen, Rheingau.

or

Il Marzocco (1989), Barrique, Chardonnay, Avignonesi, Tuscany

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