Ingredients from A to Z

Trout is a freshwater fish from the salmon family and one of the most popular fish in European cuisine. The most common varieties are brown trout and rainbow trout. Its flesh is delicate, light pink to white, with a pleasantly mild and slightly sweet flavour and few bones. It can be prepared in many ways, pan-fried in butter, baked in the oven, grilled or dredged in flour and fried whole. It pairs beautifully with lemon juice, herb butter, almonds or fresh herbs. Trout is rich in omega-3 fatty acids, vitamin D and protein, making it a nutritious and easily digestible food.

Truffle is an underground fungus highly prized for its intense, earthy and complex aroma. It grows in symbiosis with the roots of certain trees, such as oaks and hazelnuts, and is traditionally hunted using trained dogs or pigs. The most famous varieties are the black Périgord truffle and the white Alba truffle, with the latter being one of the most expensive foods in the world. It is used in small quantities as a luxury flavouring, grated or thinly sliced over pasta, risotto, omelettes, sauces or as a finishing touch on completed dishes. Its aroma is most potent when fresh, and it does not tolerate prolonged cooking.

Truffle juice is an aromatic liquid obtained during the processing or preserving of truffles. It is a valuable by-product that retains the characteristic earthy and intense aroma of these rare fungi. In the kitchen, it serves as a luxury flavouring, added to sauces, risotto, pasta dishes or creamy soups, where it enriches the flavour profile without the need to use whole truffles. Only a few drops are needed, as its flavour is highly concentrated. It is thus an easy way to bring truffle character to everyday cooking. It should be stored in a cool place and consumed within a short time after opening.

Truffle oil is olive oil or another neutral oil infused with truffles or truffle flavoring. It has an intense, earthy aroma with mushroomy and garlicky notes that lends dishes a luxurious character. Just a few drops are enough to finish a dish. It is used exclusively cold or added just before serving, on pasta, risotto, mashed potatoes, eggs, pizza, or carpaccio. It comes in two varieties, white and black truffle, with white being more delicate and black more pronounced. Quality truffle oil should contain real truffle pieces.

Tuna is a saltwater fish belonging to the mackerel family (Scombridae), highly prized around the world for its firm, pinkish-red flesh and distinctive flavor. In gastronomy it is used in many forms, fresh or frozen as steaks, tartare or sashimi, as well as canned in brine or oil. The meat is rich in protein, omega-3 fatty acids, and B vitamins, especially B12. It suits salads, sandwiches, pasta, risotto, and Asian dishes. The most well-known species are bluefin, yellowfin, and skipjack tuna. It is among the most popular fish in the world and a key ingredient in Japanese cuisine.

Tuna in brine is canned tuna sterilized without the addition of oil, only the natural juices from the fish are retained. This variety is significantly lower in fat than tuna in oil and is especially popular among athletes and those monitoring their fat intake. The flesh has a firmer texture and a clean, natural flavor. It is highly versatile in the kitchen, suitable for salads, pasta, sandwiches, spreads, stuffed peppers, or baked dishes. To reduce the sodium content, it is recommended to rinse the fish with water before use. It provides high amounts of protein and omega-3 fatty acids with minimal fat content.

Tuna in oil is canned tuna sterilized and preserved in vegetable oil, most commonly sunflower or olive oil. The oil gives the flesh juiciness, a softer texture, and a richer flavor compared to the brine variety. It is one of the most popular forms of canned fish in the world. In the kitchen it is ideal for pasta salads, pizza, sandwiches, spreads, niçoise salad, and baked dishes. The oil from the can can also be used as a base for dressings or sauces. It provides protein and omega-3 fatty acids, though its calorie content is higher than the brine version. Perfect for quick and satisfying meal preparation.

A tuna steak is a thick slice of fresh or frozen tuna, most commonly from yellowfin or bluefin tuna. Thanks to its firm flesh, it is excellent for pan-searing, grilling, or preparing as tartare. When cooked correctly, the steak is seared briefly on each side so the center remains pink or even raw, rare or medium rare, preserving its juiciness and delicate flavor. The meat is rich in protein and omega-3 fatty acids. It works well as a main course served with a side of vegetables, rice, or as part of Asian-inspired dishes. It is a popular ingredient in both restaurant and home cooking.

A hen turkey is the female of the domestic turkey, a poultry species kept for both meat and eggs. Turkey meat is lean, tender, protein-rich, and low in fat, with the meat from a hen being somewhat more tender than that of an older male. In the kitchen, it is used in much the same way as the tom turkey, roasted whole, sliced, braised, or as the basis for stocks and broths. It pairs well with herbs, citrus fruits, and vegetables. Breast meat is particularly lean, while the legs and thighs are juicier. Turkey is a popular ingredient in healthy cooking and a common alternative to chicken or pork.

A tom turkey is the male of the domestic turkey, a poultry breed raised primarily for its meat. Turkey meat is lean, high in protein and low in fat, and the meat from an older male tends to be firmer and more flavourful than that of a younger bird. In the kitchen, it is most commonly roasted whole, traditionally served on festive occasions. The meat can also be cut into slices, used for stews, patties, or added to stocks. It pairs well with herbs such as thyme, rosemary, and sage. Compared to chicken, it has a more pronounced flavour and is an excellent choice for those seeking a filling, protein-rich alternative.

Turkey breast is the most popular and leanest part of the turkey, with a low fat content and high protein value. Its delicate, light texture makes it suitable for a wide range of preparations, roasting, braising, grilling, as well as making patties or stuffed rolls. In terms of flavour, it is more neutral than the darker thigh meat, which makes it shine especially when paired with herbs, marinades or aromatic sauces. It is a favourite ingredient in sports and weight-loss diets thanks to its excellent protein-to-calorie ratio. The breast meat can be sliced, diced or served in whole portions.

Játra krůt jsou vnitřnosti získané z domácích krůt. Mají tmavě červenohnědou barvu, jemnou chuť a mírně hořký nádech, podobně jako jiná drůbeží játra. Ve srovnání s kuřecími játry jsou poněkud větší a mají výraznější chuť. Jsou vynikajícím zdrojem vitamínu A, vitamínu B12, železa a různých stopových prvků. V kuchyni se nejčastěji restují na másle nebo oleji s cibulí, česnekem a bylinkami. Používají se také do paštik, náplní a risott. Skvěle se kombinují s jablky, vínem, tymiánem nebo balzamikovým octem. Důležité je je nepřevařit, aby si zachovala svou jemnou, krémovou strukturu.