Prepare a very fresh and flavorful starter with this mushroom carpaccio and Coupe du Tsar® with black truffle. The sesame oil and black truffle soy sauce marinade adds a smooth umami flavor, while the kumquats provide a refreshing and slightly tangy touch that makes all the difference.
Preparation: 10 minutes • Rest: 20 minutes
Ingredients for 4 people
- 1 Coupe du Tsar® with black truffle 180 g
- 250 g button mushrooms
- 6 kumquats or 1 clementine
- 1 spring onion
- 8 watercress sprigs
- 2 tablespoons sesame oil
- 3 tablespoons black truffle soy sauce
Instructions
- Wash and slice the spring onion.
- Wash and dry the watercress leaves.
- Slice the kumquats thinly.
- Rinse the mushrooms, trim the stems, and thinly slice with a mandoline.
- Dice the Coupe du Tsar® with black truffle.
- Gently mix everything in a bowl with the sesame oil and black truffle soy sauce.
- Let rest in the fridge for 20 minutes.
- Serve on plates and enjoy!
Photography: Aimery Chemin • Food styling: Coralie Ferreira
