I used butter I’d made from Maggie for this, but any butter will do. Black truffles can be heated to bring out their flavour, and that’s what I was aiming at with this. Truffles love fat and salt, so this butter, over freshly dug pink eyes, would be heaven.
- 250 g cultured butter
- good pinch salt
- 20–40 g fresh winter black truffle, finely sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the butter in a frypan over a modest flame until melted. Add salt if the butter is unsalted. Toss in the truffle and stir well to combine and let the flavour permeate the butter.
Serve over fish, meats (the smoked duck would be amazing), or eggs.