THE INPUT SELECT
Potato, leek and caviar oysters, David Gallienne’s recipe
Preparation : 45 minutes. Freezing: 3 hours. Cooking : 30 minutes.
Ingredients for 6 people
- 6 oysters noh 000 from Normandy
- 2 leeks
- 3 large charlotte potatoes
- butter
- salt pepper
- 50g fresh sea lettuce
- 20 g Aquitaine caviar
Step 1: preparing the oysters
Open the oysters. Drain them and collect the juice (water from the oysters). Pour it, so as to obtain a thin disc, into 6 tartlet circles 10 cm in diameter previously wrapped in cling film. Place the juice in the freezer for three hours and refrigerate the oysters.
Step 2: the filling
Cook the potatoes in their jackets for about 30 minutes. Meanwhile, parboil the leeks: cook them covered and over low heat with a little butter and water. Once cooked, peel and cut the potatoes into 3cm cubes. Cut the leeks into 3 cm sections. Season and set aside.
Step 3: dressing
Arrange the potato cubes and the leek sections in a circle in the middle of the plate. Snack the oysters for 30 seconds in a frying pan without fat on one side, then roll them in the sea lettuce. Arrange them in the center of the circle. Place the oyster water disc on top. Add, to finish, a nice spoonful of caviar.
THE THIN SPOUT DISH
Black truffle puree and chicken egg yolk confit, from chef Julien Chabozy
Ingredients for 6 people
- 1 kg agria variety potatoes
- 1 black melanosporum truffle, 50 g to 80 g
- ¼ liter whole milk
- 150g semi-salted butter
- ½ liter of 35% fat liquid cream
- 6 organic chicken egg yolks
- Salt and pepper from the mill
Egg yolk marinade
- 30 cl of salty soy sauce
- 15 cl of water
- 1 tablespoon of honey
- 1 teaspoon grated fresh ginger
Optional but recommended: bound beef jus
Marinade preparation
Mix all the ingredients mentioned and leave to infuse for 10 minutes. Strain through a fine strainer and set aside in a small bowl at room temperature.
The two purees
Step 1. Mix 30 g of grated black truffle with the semi-salted butter in ointment and set aside in the fridge. Cook the jacket potatoes on a bed of coarse salt in the oven at 150°C for about 30 to 45 minutes. Check for doneness with the blade of a knife.
2nd step. Remove from the oven, peel the potatoes and pass the pulp through a fine-grid vegetable mill or a sieve. Separate the pulp into two equal parts, keeping them warm. Add to the first part the truffle butter and a little hot milk, whisking vigorously until you obtain the consistency of a creamy puree. Season, cover with cling film and keep warm.
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