Saturday, April 24, 2010

Salad of cured fillet of moose, figs, balsamico and truffle oil

I made a mid week dinner on Wednesday and served an extraordinary starter made from a pretty exclusive ingredient - cured, cold smoked moose fillet. Price? €83 per kilo.

Salad of cured fillet of moose, baby figs, balsamico and truffle oil (Serves two)

50 grams (2 oz) cured, cold smoked fillet of moose (or good cured ham)
50 grams (2 oz) salad leaves, rinsed
8 dried figs, soaked in hot water and halved
Crema de balsamico
Olive oil with white truffles

I decided to balance the salted meat with sweetness. I had bought 100 grams of small, dried figs. I revived 8 of them in hot water, and cut them in halves.

I bought some salad leaves, rinsed them in cold water and arranged them on two large white plates. Then I arranged the thinly sliced meat on top and garnished with the figs.

The meat was quite salt, so I decided to use two very different tastes to create balanced taste. I sprinkled reduced balsamic vinegar (crema de balsamico) AND truffle oil, and this combination worked extremely well.

Most of you may have little access to cured game, but you can use salted and cured ham instead with an equally good result.

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