Recipe: Pan-fried tench fillets with truffles and hazelnuts

1 In a large pot, add the unwashed, unpeeled potatoes, bay leaves, and dried ceps. Cover with water, allowing 2 to 3 cm above the ingredients. Salt with coarse salt and cook for 20 minutes after the water comes to a boil.

2 Meanwhile, soften the butter, salt, pepper it, add a grating of nutmeg and your chopped truffle peelings, then set aside.

3 Once the potatoes are cooked, drain them, peel them while hot, and pass them through a food mill or ricer over a pot. Put back on the heat and let dry slightly, then remove from heat and gradually add your truffle butter. Taste and adjust seasoning, then cover with a splash of milk on top.

4 Salt and pepper your fillets, then quickly coat them in rice flour.

5 In a large pan, add a little butter and a splash of oil, then cook your fillets meunière style for 3 minutes on each side, then cover.

6 5 minutes before serving, heat your preparations and plate on hot dishes: purée in the center, fillets on either side, then in the pan, quickly toss the hazelnuts with a little hazelnut oil and pour over your fillets with a squeeze of lemon.