Turbo(t) II

I've been waiting for it to also feel natural to write in English - I want you, my Americans, to be in on this with me. Looking for something to inspire the leftovers from the other night's turbot (pighvar) with mushrooms, I found this jar of truffle paste in the fridge. Suddenly this meal - and post - includes you, Melissa and Bill, and the memory of a great Florentine lunch downstairs in Beny's palazzo.

A heaping teaspoonfull of it mixed with the gently reheated mushrooms and fish a minute or so before serving. It's been over an hour now since dinner, and I still have truffle taste in my mouth on the back way up to my nose...