60ml Madeira sauce
15g chopped chanterelles
1tbs courgette balls (small parisienne cutter)
1tbs blanched and peeled broad beans
1tbs chopped cooked crayfish tails
2tsp tomato concassé
2tsp summer truffle julienne
Fresh thyme leaves, to taste
Salt and pepper
Truffle vinegar, to taste
Heat through the Madeira sauce. In a small saucepan, melt the butter. When it sizzles, sautâ chanterelles for a minute. Add the courgettes and the beans and heat through.
Strain the vegetables and add to the sauce, along with the crayfish tails, tomato, truffle julienne and thyme.
Check the seasoning and add a few drops only of truffle vinegar.
Photo Â© Sam Bailey