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Cooked by: Chef / Last Modified: 8/24/2008 / Number of Servings: 1 |
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Directions: For the emulsion: In a saute pan, heat the olive oil. When the pan is
smoking hot, saute the portobello, shallots, garlic, and tomatoes, for 2 to
3 minutes. Add the veal reduction. Simmer for 2 to 3 minutes or until the
mixture is almost dry. Season with salt and pepper. Remove from the heat
and cool completely. In a food processor, combine the mushroom mixture,
mayonnaise, chopped truffle, truffle oil, and lemon juice together. *If the
mixture is too thin add additional mayonnaise. Season with salt and pepper.
For the potatoes: In a pot of salted water, bring the potatoes up to a boil
and cook for 8 to 10 minutes or until the potatoes are fork tender. Remove
from water and drain. To assemble, smash each potato with the back of a
kitchen spoon. Season each potato with salt and pepper. Spoon a small
amount of the truffle emulsion on the bottom of the plate and dirty the
rim. Place two of the smashed potatoes directly on the sauce. Sprinkle with
the grated cheese. Shave the truffle over the top of the potatoes. Drizzle
the truffle oil over the entire plate. Garnish with the caviar, long
chives, chopped chives and black pepper.
Yield: 4 servings
| Ingredients:
1 Tablespoon(s) Olive oil
1/2 Cup(s) Diced portobello mushrooms
2 Tablespoon(s) Minced shallots
1 Teaspoon(s) Minced garlic
2 Tablespoon(s) Diced tomatoes
1/4 Cup(s) Veal reduction
1 1/2 Cup(s) Homemade mayonnaise
1 Truffle finely chopped
3 Tablespoon(s) Truffle oil
1 Lemon, Juice of
2 Ounce(s) Caviar
2 Tablespoon(s) Chopped chives
8 New potatoes
1/2 Cup(s) Grated Parmigiano-Reggiano
2 Black truffles |
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