Black truffle coulis

30 grams	defrosted frozen winter truffles
10 grams	dark ponzu
50 grams	vegetatie broth
2 grams	salt
3 grams	squid ink

Mix the defrosted frozen winter truffle with the dark ponzu, the vegetable broth, the salt and the squid ink. Now blend this till smooth. After that keep it in your fridge for later.

Recipe used in wild sea bass & truffle dish