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Emulsion olive oil portobello mushrooms shallots garlic tomatoes veal reduction mayonnaise truffle oil lemon salt caviar chives chives black pepper potatoes cheese black truffles truffle oil salt
Viewed: 32 - Published at: 8 years agoIngredients
- Truffle Emulsion
- 1 tablespoon olive oil
- 1/2 cup diced portobello mushrooms
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 tablespoons diced tomatoes
- 1/4 cup veal reduction
- 1 1/2 cups homemade or prepared mayonnaise
- 1 truffle finely chopped
- 3 tablespoons truffle oil
- Juice of one lemon
- Salt and pepper
- 2 ounces caviar
- Long chives
- 2 tablespoons chopped chives
- Black pepper
- 8 new potatoes
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 black truffles
- 1/4 cup truffle oil
- Salt and pepper
Method
- 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.
