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Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters Recipe
Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters
Michel Rostang, restaurant Michel Rostang, Paris
Michel Rostang, restaurant Michel Rostang, Paris
Flavors of Paris and the Ile-de-France
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Easy
Ingredients for 10 servings
- 1.4 kg (3 lb.) Ratte Potatoes
- 30 Belon Oysters
- 250 g (8 oz.) chanterelles
- 250 g (8 oz.) cep (porcini) mushrooms
- 25 g (1 oz.) flat leaf parsley
- 40 ml (3 tbsp.) hazelnut oil
- 200 g (3/4 cup) half-salted butter
- 1.2 kg (2 1/2 lb.) poivrade artichokes
- 400 ml (1 1/2 cups) Port
- 800 ml (3 1/4 cup) juice from the mushrooms
- 40 ml (3 tbsp.) walnut oil
- 40 ml (3 tbsp.) unsalted butter
- Salt and pepper
Preparing the mushrooms
  1. Clean the mushrooms; slice the ceps but not too thinly.
  2. Halve the chanterelles if necessary or leave them whole. 
  3. Sauté them separately to begin with, with no seasoning. Drain, reserving the juice.
Preparing the artichokes 
  1. Turn the artichokes and slice them raw. Fry 1/8 for garnish. Reserve the rest in an acidic solution (water and lemon juice). 
  2. Open the oysters and drain them. 
  3. Chop the flat leaf parsley.
Sauce and presentation
  1. Reduce the Port and mushroom juices; whisk in the walnut oil and butter; season. 
  2. Cook the potatoes in their skins; drain and mash with a fork. 
  3. Sauté the mushrooms in butter and season. Add half the mushrooms to the potatoes with the raw artichokes, 150 g (10 tbsp.) butter, the crushed oysters and flat leaf parsley. 
  4. Place the remaining mushrooms in the center of each plate using a rectangular mold. Place some of the sauce and some hazelnut oil around. 
  5. Place the potato mixture on top, garnish with the fried artichokes and serve warm. 
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