Fillet fish, remove skin and bones. Cut very thin, small pieces from the fillets (as for salmon), for pike only from the boneless tail and belly part. Season the small fish pieces – there must be no ” reddish” tissue – with salt, pepper, lemon juice and Parfum de Vie, mix in plenty of high-quality olive oil. Let it stand for a while, then grate the truffle over it and serve. Garnish: fresh white bread or stone-baked bread.
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