Anchovies with black truffle,
pine honey and mushrooms

Eduard Xatruch – Compartir Restaurant, Cadaqués, Catalonia.

With this dish, the role of CAVIAROLI is to dress the anchovy with oil without it mixing with the truffle oil, which is used for the sauce. With CAVIAROLI, the oil is isolated from the rest of the components, so that it is tasted at just the right moment with the right accompaniment.


8 salted anchovies
250g extra virgin olive oil

  1. Soak the anchovies for 1 hour in cold water.
  2. Once they have been soaked, separate the loins, taking care not to break them, and use a small knife to remove the bones from the belly.
  3. Cover the anchovy fillets in the olive oil and keep them in the fridge.
    PLEASE NOTE: the soaking time will depend on the saltiness of the anchovies.


10g melanosporum black truffle
70g corn oil

  1. Mix the truffle and corn oil in a blender.
  2. Cook sous-vide at 64 C for 3 hours.
  3. Cool at room temperature and keep in the fridge for 24 hours.


8 small mushrooms
200g olive oil
1 clove of garlic
2g black peppercorns
½ laurel leaf

  1. Peel the bottom of the mushrooms, making sure to keep their shape.
  2. Blanch the mushrooms for 5 seconds in salted boiling water.
  3. Add the garlic, laurel leaf and pepper to the oil.
  4. Heat and when the garlic starts to fry, take it off the heat and add the blanched salted mushrooms.
  5. Confit for 20 minutes on a low heat, take off the heat and keep at room temperature.


10g toasted pine nuts
2 thin slices of toasted Catalan flatbread (pan de coca)
15g pine honey
12 fresh chervil leaves

  1. Place 4 anchovy fillets on the plate.
  2. Cut the mushrooms in half and place 4 halves between the anchovies. Dress the mushrooms and the plate with the truffle oil.
  3. Drizzle the pine oil and sprinkle the toasted pine nuts on the truffle oil.
  4. Finish up by tearing the toasted flatbread into pieces and presenting them resting on the mushrooms. Place the CAVIAROLI on top of the anchovies and sprinkle the chervil leaves.