Cut the skin of the truffles behind the head and peel it off. Salt and pepper the fish, cut into pleasing pieces, fry in butter until golden brown on all sides and place in the preheated oven for 5-7 minutes. Prepare beurre blanc according to the basic recipe. Soak wasabi powder in white wine vinegar and mix into the sauce with the fresh horseradish. Strain and season with freshly ground white pepper. Whisk with a blender or magic wand before serving. Arrange the beetroot cubes on a hot plate and drizzle with olive oil and a little lemon. Now place truffles on top and cover with horseradish foam. Lightly dust the livers with flour, fry them in butter and turn them in the freshly chopped herbs before serving. Then briefly return to the pan and serve as well.Beurre blanc- White butter sauce:Sauté the shallots in a little butter and deglaze with white wine. Pour the fish stock, reduce (3/4 of the liquid should have evaporated), then pour the whipped cream, reduce again and finally assemble with butter by gradually stirring cold pieces of butter into the sauce to give it a creamy, dull consistency and a nice sheen. With this base sauce can be made all the foam sauces and a lot of derivatives.
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