Photo: John Paul Urizar
Truffle blooms best when infused into fat, making compound butter an ideal vehicle to carry its unique aroma. Here, it’s paired with anchovy and black garlic – a savoury combination that brings sweet, salty and umami qualities in equal measure.
Ingredients
Method
For winter rémoulade, process yolk, garlic, vinegar and mustard in a small food processor to combine, then with motor running, gradually add oils in a thin, steady stream until emulsified. Add lemon zest and juice and process until combined. Transfer mayonnaise to a bowl, add celeriac, apple, shallot, toss to combine, season and stand for flavours to develop (15-20 minutes). Add radicchio, frisée and mint before serving.
For truffle butter, process ingredients in a food processor until smooth and combined. Season. Transfer to a piece of baking paper, roll into a log and twist ends to seal. Refrigerate until required. Slice into rounds before serving.
Meanwhile, preheat oven to 100°C and line a baking tray with baking paper. Season chicken and pound between 2 sheets of baking paper to 5mm thick. Mix breadcrumbs, pecorino and sage in a bowl, and place hazelnut meal and egg in separate bowls. Dust chicken evenly in hazelnut meal, shake off excess, then dip into egg and then press into crumbs, coating evenly. Fill a large, deep-frying pan over medium high heat with oil to a depth of 1cm and heat to 180°C. Shallow-fry schnitzels in
batches until golden brown and cooked through (2-3 minutes each side). Drain on paper towel, place on prepared tray and keep warm in oven while you cook remaining schnitzels
Divide schnitzels and winter rémoulade among plates, top with a round of truffle butter, scatter with chives and hazelnuts and serve with extra winter rémoulade on the side.
