***** CODE PUB = PUB_B *****
Français
 
Potato Waffle, Beef Marrow, Chervil Bulb and Fresh Truffle Recipe
 
 
Potato Waffle, Beef Marrow, Chervil Bulb and Fresh Truffle
Didier Clément, Grand Hôtel du Lion d'Or, France
Didier Clément, Grand Hôtel du Lion d'Or, France
Flavors of the Loire Valley
Total time: 30 to 60 minutes
Difficulty: Average
Ingredients
Waffle Batter
- 150 ml (10 tbsp.) water
- 70 g (5 tbsp.) butter
- 90 g (3 oz.) potato starch
- 2 eggs
- 100 g (3 1/2 oz.) mashed potato
- salt

Garnish
- 4 nice chervil bulbs
- 2 pieces of beef marrow
- 60 g (2 oz.) truffle
- 50 g (3 tbsp.) butter
- 1 small jar of truffle juice
Method

Waffle Batter

  1. Bring the water and butter to a boil. Add the starch off the heat.
  2. Mix in the eggs, then the mashed potato. Season lightly with salt.
  3. Cook the waffles in a waffle iron in the usual way.

Garnish

  1. Peel and gently cook the quartered chervil bulbs in butter.
  2. Slice the marrow into rounds; poach in warm water.
  3. Slice the truffle. Emulsify the truffle juice with the butter.

Presentation

  1. Pour the truffle sauce into wide-rimmed bowls.
  2. Place the cooked chervil and marrow on top and garnish with the truffle slices.
  3. Sprinkle with fleur de sel; place the warm waffles on the edge of the plate.
 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****
***** CODE PUB = PUB_G *****