Another one of those recipes I told you about from vacation.
The most special thing about this recipe, I thought, was the truffled bean puree on the plate. Below is my plate from Sky at Beaches in Turks and Caicos.
The above bean puree is a little thinner than what I used on my plate and the salmon at Sky didn’t have the crunchy coating AND I didn’t have the broccoli and cauliflower. But like I said the truffle bean puree was what got my attention.
I use to keep truffle oil but I never really used it that much except on shoestring french fries (and those are fantastic). I feel like after a year it was old and threw it away and while on a trip somewhere I had purchased a small jar of truffle salt. This worked perfect in the bean puree; just enough truffle flavor without overpowering the dish.
My bean puree should have been a little thinner but since I really liked the flavor I wanted more on my plate. I think it would be much easier to smear on the plate had it been thinner.